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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I found this recipe in a magazine. Ingredients:
1 (20 ounce) package frozen squash |
1 tablespoon butter |
1 pinch cayenne pepper |
1/8 teaspoon plus 1/4 tsp ground ginger |
10 sea scallops, rinsed (about 1 lb.) |
1/2 teaspoon ground coriander |
1/8 teaspoon ground cinnamon |
2 tablespoons canola oil |
Directions:
1. Prepare squash per package directions. Add butter, cayenne, 1/8 tsp ginger, and 1/8 tsp salt.
2. Pat scallops dry with paper towels. In a small bowl, combine the coriander, cinnamon, 1/4 tsp ginger, and 1/4 tsp black pepper. Sprinkle scallops with 1/4 tsp salt on both sides, then press one side of each scallop into the spice mixture; set aside spice sides up.
3. In a skillet, heat the oil on medium high until very hot, but not smoking. Add the scallops, spice sides down. Cook 2 to 3 minutes, or until browned. Turn over and cook 2 minutes more or until golden brown and opaque in the center. Remove from heat.
4. Divide squash between two plates. Top with scallops. Garnish with cut chives, if desired.
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