Cumin Seared Scallops with Tomato Cilantro Drizzle

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By searing the scallops with dry spices you'll add more flavor to each bite. Top with tomato cilantro drizzle for a refreshing zest to the dish.

150
Calories
8g
Fat
11g
Protein

Ingredients

Cumin Seared Scallops

12 large scallops (size of a quarter)
1 ds red pepper

Tomato Cilantro Drizzle

1 medium tomato (seeded and finely diced)
2 t ground cumin
1/4 t garlic powder
1/4 t salt
1 t ground cumin
4 T butter
3 T cilantro (finely chopped)
1 c Stonyfield Organic Fat Free Plain Yogurt
1/4 c citrus vinaigrette dressing
Nutrition Information: 
Calories: 
150
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
5g
Cholesterol: 
40mg
Sodium: 
320mg
Total Carbohydrate: 
9g
Dietary Fiber: 
1g
Sugars: 
4g
Protein: 
11g

Preparation:

Step 1

Preheat oven to 350.

Step 2

Combine dry spices (cumin, garlic powder, salt, and red pepper) in medium bowl.

Step 3

Press scallops into dry spices until both sides are covered with mixture.

Step 4

Melt 2 tablespoons of butter in saucepan.

Step 5

Make sure pan is hot before you add scallops and sear on both sides for 2 minutes.

Step 6

Place scallops on baking sheet.

Step 7

Bake scallops for 3 minutes.

Step 8

Mix together yogurt, vinaigrette, tomato, cumin and cilantro.

Step 9

Serve scallops with Tomato Cilantro Drizzle.

Step 10

This dish goes great with our Roasted Butternut Squash and Sage Risotto

Ingredients

Cumin Seared Scallops

12 large scallops (size of a quarter)
1 ds red pepper

Tomato Cilantro Drizzle

1 medium tomato (seeded and finely diced)
2 t ground cumin
1/4 t garlic powder
1/4 t salt
1 t ground cumin
4 T butter
3 T cilantro (finely chopped)
1 c Stonyfield Organic Fat Free Plain Yogurt
1/4 c citrus vinaigrette dressing
Nutrition Information: 
Calories: 
150
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
5g
Cholesterol: 
40mg
Sodium: 
320mg
Total Carbohydrate: 
9g
Dietary Fiber: 
1g
Sugars: 
4g
Protein: 
11g

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