Cumin Seared Scallops with Tomato Cilantro Drizzle
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.
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Ingredients
| 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 |
Directions
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
Nutrition Information
|
150
CALORIES
|
8g
TOTAL FAT
|
11g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
150
70
|
||
| % Daily Value* | ||
| Total Fat | 8g | |
| Saturated Fat | 5g | |
| Trans Fat | 0g | |
| Cholesterol | 40mg | |
| Sodium | 320mg | |
| Total Carbohydrate | 9g | |
| Dietary Fiber | 1g | |
| Sugars | 4g | |
| Protein | 11g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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