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.
| Cumin Seared Scallops | ||
|---|---|---|
| 12 | large scallops (size of a quarter) | |
| 1 | dash | red pepper |
| Tomato Cilantro Drizzle | ||
| 1 | medium tomato (seeded and finely diced) | |
| 2 | tsp | ground cumin |
| 1⁄4 | tsp | garlic powder |
| 1⁄4 | tsp | salt |
| 1 | tsp | ground cumin |
| 4 | tbsp | butter |
| 3 | tbsp | cilantro (finely chopped) |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄4 | c | citrus vinaigrette dressing |
Preheat oven to 350.
Combine dry spices (cumin, garlic powder, salt, and red pepper) in medium bowl.
Press scallops into dry spices until both sides are covered with mixture.
Melt 2 tablespoons of butter in saucepan.
Make sure pan is hot before you add scallops and sear on both sides for 2 minutes.
Place scallops on baking sheet.
Bake scallops for 3 minutes.
Mix together yogurt, vinaigrette, tomato, cumin and cilantro.
Serve scallops with Tomato Cilantro Drizzle.
This dish goes great with our Roasted Butternut Squash and Sage Risotto