Cumin Seared Scallops with Tomato Cilantro Drizzle By searing the scallops with dry spices you'll add more flavor to each bite. Top with tomato cilantro drizzle for a refreshing zest to the dish. Average RatingRate RecipeIngredientsCumin Seared Scallops12 large scallops (size of a quarter)2 tsp. ground cumin1/4 tsp. garlic powder1/4 tsp. salta dash of red pepper4 tbs. butterTomato Cilantro Drizzle1 cup Stonyfield Farm fat free plain yogurt1/4 cup citrus vinaigrette dressing1 medium size tomato, seeded and finely diced1 tsp. ground cumin3 tbs. cilantro, finely choppedDirectionsPreheat oven to 350. Combine dry spices (cumin, garlic powder, salt, and red pepper) in medium bowl. Press scallops into dry spices until both sides are covered with mixture. Melt 2 tablespoons of butter in saucepan. Make sure pan is hot before you add scallops and sear on both sides for 2 minutes. Place scallops on baking sheet. Bake scallops for 3 minutes. Mix together yogurt, vinaigrette, tomato, cumin and cilantro. Serve scallops with Tomato Cilantro Drizzle. This dish goes great with our Roasted Butternut Squash and Sage Risotto Yields6 ServingsNutrition FactsCalories 150; Calories from Fat 70; Total Fat 8; Saturated Fat 5g; Trans Fat 0g; Cholesterol 40mg; Sodium 320mg; Total Carbohydrates 9g; Fiber 1g; Sugars 4; Protein 11g
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