Chili-crusted sea scallops
1
Points®
Total time: 25 min • Prep: 12 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Our Mexican-inspired marinade caramelizes as it cooks, forming an intensely flavored, sweet and tangy scallop crust. For the best flavor, pat the scallops dry before tossing with the marinade to prevent it from getting diluted. As an alternative to scallops, you could use large, peeled and deveined shrimp in this recipe. But since the shrimp will cook much faster than the scallops, you’ll only need to broil the shrimp 1 to 2 minutes per side. For an extra boost of veggies, serve with mixed greens tossed with a citrus vinaigrette or a marinated vegetable salad made with corn kernels, tomatoes and peppers.
Ingredients
Fresh lemon juice
3 Tbsp
Unpacked light brown sugar
1 Tbsp
Chili powder
2 tsp
Lemon zest
½ tsp
Ground cumin
½ tsp
Table salt
½ tsp
Cayenne pepper
¼ tsp
Uncooked scallops
1 pound(s), about 16 sea scallops
Uncooked 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. Yields about 4 scallops per serving.
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