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.
|Cumin Seared Scallops|
|12||large scallops (size of a quarter)|
|Tomato Cilantro Drizzle|
|1||medium tomato (seeded and finely diced)|
|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
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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