Recipe by Cooking Light March 1997

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Recipe Summary test

Yield:
4 servings (serving size: 5 ounces scallops and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

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  • Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops.

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  • Heat oil in a 10-inch cast-iron skillet over high heat, swirling to coat bottom of pan. Add scallops; cook 2 minutes on each side or until lightly browned. Remove scallops from skillet; keep warm.

  • Melt margarine in skillet over medium heat. Add 2 teaspoons flour, and cook 30 seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30 seconds, stirring frequently. Gradually stir in milk, and cook 2 1/2 minutes or until thick, stirring frequently. Return scallops to skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs, if desired.

Nutrition Facts

209 calories; calories from fat 17%; fat 4g; saturated fat 0.9g; mono fat 1g; poly fat 1.4g; protein 30.7g; carbohydrates 10.7g; fiber 0.4g; cholesterol 58mg; iron 1mg; sodium 462mg; calcium 103mg.
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