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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