Seared Sea Scallops with Spicy Citrus Sauce
A cast-iron skillet is ideal for searing the scallops, but you can also use a nonstick pan. Serve with steamed basmati rice tossed with chopped cilantro.
Recipe by Cooking Light December 2004
209 calories; calories from fat 18%; fat 4.2g; saturated fat 1.2g; mono fat 1.1g; poly fat 0.9g; protein 29.8g; carbohydrates 12.1g; fiber 1.4g; cholesterol 60mg; iron 1mg; sodium 363mg; calcium 61mg.