Title: Seared Scallops with Chili Cream Sauce
Categories: Barbara3
Yield: 1 servings

1 1/2 lb Sea scallops
3 tb Flour; divided
1 tb Vegetable oil
1 tb Butter
2 ts Chili powder
1/4 ts Salt
1/2 ts Cumin
3/4 c Milk; (or half and half)
2 tb Chopped fresh cilantro

Combine scallops and flour in large ziploc bag; shake gently to coat
scallops. Heat oil in bottom of heavy skillet. Cook scallops 2 minutes on
each side or until lightly browned. Remove scallops and keep warm. Melt
butter in same skillet. Sprinkle with remaining flour and cook 1 minute,
stirring constantly. Stir in chili powder, salt and cumin. Gradually add
milk and stir until thickened. Return scallops to pan and coat with sauce.
Sprinkle with cilantro. Yield: 4 servings.

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