| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Sea scallops |
| 3 |
tb |
Flour; divided |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Butter |
| 2 |
ts |
Chili powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cumin |
| 3/4 |
c |
Milk; (or half and half) |
| 2 |
tb |
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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”