Photo of Chili-Crusted Digby Sea Scallops by WW

Chili-Crusted Digby Sea Scallops

1 - 3
PersonalPoints™ per serving
Total Time
25 min
12 min
13 min
Our Mexican-inspired marinade caramelises as it cooks, forming an intensely flavoured, sweet and tangy scallop crust over these indigenous scallops.


Fresh lemon juice

3 tbsp(s)

Packed light brown sugar

1 tbsp(s)

Chili powder

2 tsp(s)

Lemon zest

½ tsp(s)

Cumin seeds

½ tsp(s)

Cayenne pepper

¼ tsp(s)

Uncooked scallop(s)

1 pound(s), about 16 sea scallops

Table salt

½ tsp(s)

Uncooked zucchini

2 medium, cut into 1/2-inch-thick slices


  1. Preheat broiler. Coat a large baking sheet with cooking spray.
  2. Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 to 3 minutes. Transfer mixture to a shallow dish, add scallops and turn to coat.
  3. Transfer scallops to prepared baking sheet and arrange zucchini slices alongside. Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side.
  4. Yields about 4 scallops per serving.