Chris Reynolds's Note:
I found this recipe in a magazine.
My Private Note
Units: US | Metric
- 1Prepare squash per package directions. Add butter, cayenne, 1/8 tsp ginger, and 1/8 tsp salt.
- 2Pat scallops dry with paper towels. In a small bowl, combine the coriander, cinnamon, 1/4 tsp ginger, and 1/4 tsp black pepper. Sprinkle scallops with 1/4 tsp salt on both sides, then press one side of each scallop into the spice mixture; set aside spice sides up.
- 3In a skillet, heat the oil on medium high until very hot, but not smoking. Add the scallops, spice sides down. Cook 2 to 3 minutes, or until browned. Turn over and cook 2 minutes more or until golden brown and opaque in the center. Remove from heat.
- 4Divide squash between two plates. Top with scallops. Garnish with cut chives, if desired.
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Nutritional Facts for Seared Spiced Scallops
Serving Size: 1 (96 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 228.7
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 4.7 g
- Cholesterol 33.2 mg
- Sodium 344.9 mg
- Total Carbohydrate 2.8 g
- Dietary Fiber 0.3 g
- Sugars 0.0 g
- Protein 9.1 g
The following items or measurements are not included: