Photo of Chili-crusted sea scallops by WW

Chili-crusted sea scallops

1 - 2
PersonalPoints™ per serving
Total Time
25 min
12 min
13 min
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.


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 scallop(s)

1 pound(s), about 16 sea scallops

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. Yields about 4 scallops per serving.