Two things are important when searing any food: use a very hot skillet, and cook the food in small batches. The high heat seals in the juices so that the food browns quickly.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
8 mins
cook:
12 mins
total:
20 mins
Yield:
4 servings (serving size: 3 ounces scallops and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle both sides of scallops with chili powder, salt, and black pepper.

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  • Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining butter and scallops.

  • Add water, jalapeño pepper, and lime juice to pan; cook 1 minute, scraping bottom and sides of pan to loosen browned bits. Spoon sauce over scallops; sprinkle with cilantro.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

118 calories; fat 2.5g; saturated fat 1.1g; protein 19.5g; carbohydrates 4.1g; cholesterol 42mg; iron 0.4mg; sodium 497mg; calories from fat 19%; fiber 0.3g; calcium 31mg.
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