Pan-seared scallops with cilantro
1 Tbsp, divided
½ medium, seeded and minced
fresh lime juice
2 Tbsp, minced
- Sprinkle both sides of scallops with chili powder, salt, and black pepper.
- Melt 11⁄2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining butter and scallops.
- Add water, jalapeño pepper and lime juice to pan; cook 1 minute, scraping bottom and sides of pan to loosen browned bits. Spoon sauce over scallops; sprinkle with cilantro. Yield: 4 servings (serving size: 3 ounces scallops and about 2 tablespoons sauce).