Chili-Crusted Digby Sea Scallops
1
Points®
Total time: 25 min • Prep: 12 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Our Mexican-inspired marinade caramelises as it cooks, forming an intensely flavoured, sweet and tangy scallop crust over these indigenous scallops.
Ingredients
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 scallops
1 pound(s), about 16 sea scallops
Table salt
½ tsp(s)
Zucchini
2 medium, cut into 1/2-inch-thick slices
Instructions
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.
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