Seared Spiced Scallops
"I found this recipe in a magazine."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 (20 ounce) package frozen squash
- 1 tablespoon butter
- 1 pinch cayenne pepper
- 1⁄8 teaspoon plus 1/4 tsp ground ginger
- 10 sea scallops, rinsed (about 1 lb.)
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon ground cinnamon
- 2 tablespoons canola oil
directions
- Prepare squash per package directions. Add butter, cayenne, 1/8 tsp ginger, and 1/8 tsp salt.
- 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.
- 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.
- Divide squash between two plates. Top with scallops. Garnish with cut chives, if desired.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
