Chili-Crusted Digby Sea Scallops
Our Mexican-inspired marinade caramelises as it cooks, forming an intensely flavoured, sweet and tangy scallop crust over these indigenous scallops.
Fresh lemon juice
Packed light brown sugar
1 pound(s), about 16 sea scallops
2 medium, cut into 1/2-inch-thick slices
- Preheat broiler. Coat a large baking sheet with cooking spray.
- 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.
- 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.
- Yields about 4 scallops per serving.