Seared Scallops With Chili Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Barbara3 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sea scallops |
| 3 | T | Flour, divided |
| 1 | T | Vegetable oil |
| 1 | T | Butter |
| 2 | t | Chili powder |
| 1/4 | t | Salt |
| 1/2 | t | Cumin |
| 3/4 | c | Milk, or half and half |
| 2 | T | Chopped fresh cilantro |
INSTRUCTIONS
Combine scallops and flour in large ziploc bag; shake gently to coat scallops. Heat oil in bottom of heavy skillet. Cook scallops 2 minutes on each side or until lightly browned. Remove scallops and keep warm. Melt butter in same skillet. Sprinkle with remaining flour and cook 1 minute, stirring constantly. Stir in chili powder, salt and cumin. Gradually add milk and stir until thickened. Return scallops to pan and coat with sauce. Sprinkle with cilantro. Yield: 4 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 424
Calories From Fat: 268
Total Fat: 30.4g
Cholesterol: 45.2mg
Sodium: 764.9mg
Potassium: 457.8mg
Carbohydrates: 30.2g
Fiber: 2.9g
Sugar: 9.7g
Protein: 9.7g