Sunday, March 27, 2011

Seared Scallops in a Chili Cream Sauce

This is a recipe that has been requested from me and it is a really delicious way to prepare scallops. Do not let the chili cream sauce intimidate is easy and not very spicy at all..just a hint of heat. This is also a fairly quick recipe that packs in a lot of flavor. The recipe is also lower in fat and calories and is actually quite healthy.

Here is the low down:
1. Combine a pound of sea scallops with 2 Tbs. of gluten free all purpose flour (I used Bob's Red Mill) in a zip-loc bag and shake to coat.
2. Take a well seasoned cast iron skillet (or a non-stick skillet) and heat a Tbs. of oil (I used canola) over high heat.
3. Add the scallops and cook for 2 minutes on each side until lightly browned. Remove the scallops from the pan and keep them warm.
4. Melt 1 Tbs. of butter in the pan now (lower the heat to medium) ans stir in 2 more tsp. of the gluten free flour.
5. Cook the flour for 30 seconds...stirring continuously.
6. Add 1 tsp. of chili powder, 1/4 tsp of cumin and 1/4 tsp of salt.
7. Cook for another 30 seconds..stirring continuously.
8. Slowly stir in 3/4 cup of low fat milk and cook for 2 1/2 minutes until thickened (I find that the gluten free flour thickens quicker than regular flour so watch it closely)..keep stirring through this process. I use a wire whisk to keep the sauce smooth.
9. Return the scallops to the pan and add 2 Tbs. of freshly chopped cilantro..stir everything gently to coat.
10. Serve the scallops over rice (I used Taste of Thailand chili jasmine rice)..but regular Jasmine rice would be awesome as well.

Here is to trying new recipes and adding some adventure into your cooking! xo

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