Seared scallops with chili cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sea scallops |
| 3 | tablespoons | Flour; divided |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Butter |
| 2 | teaspoons | Chili powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Cumin |
| ¾ | cup | Milk; (or half and half) |
| 2 | tablespoons | Chopped fresh cilantro |
Directions
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.
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