If you are low on these spices, save a little money and buy a Southwestern spice blend. It gives your food a kick and can even be found in no-salt varieties.
2 pounds sea scallops (about 40 scallops)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground thyme
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil, divided
How to Make It
Drain scallops well; pat dry with paper towels.
Combine coriander and next 5 ingredients in a shallow dish. Dredge scallops in spice mixture.
Heat a large nonstick skillet over medium- high heat. Add 1 1/2 teaspoons oil. Add 1/2 of scallops; sear 2 minutes on each side or until golden. Remove from pan. Repeat procedure with remaining oil and scallops. Serve immediately.
Oxmoor House Healthy Eating Collection
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