Chili-Crusted Digby Sea Scallops
Source of Recipe
weightwatchers.ca
Recipe Introduction
Our Mexican-inspired marinade caramelises as it cooks, forming an intensely flavoured, sweet and tangy scallop crust over these indigenous scallops.
List of Ingredients
3 Tbsp fresh lemon juice
1 Tbsp light brown sugar
2 tsp chili powder
1/2 tsp lemon peel
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp cayenne pepper
1 pound scallops, about 16 sea scallops
2 medium zucchini, cut into 1/2-inch-thick slices
Recipe
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.
|
|
member logon
