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“I found this recipe in a magazine.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare squash per package directions. Add butter, cayenne, 1/8 tsp ginger, and 1/8 tsp salt.
  2. Pat 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.
  3. In 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.
  4. Divide squash between two plates. Top with scallops. Garnish with cut chives, if desired.

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