Pan-seared scallops w/Chili cream sauce-what goes with it?

[njwgood]

I want to make the scallop recipe and even use some shrimp too, but what do you suggest serving with it?

[Terrytx]

I made this a couple of nights ago (yummy). I served it over Angel Hair pasta and had green beans and the Strawberry-Kiwi Salad with Basil from the April issue.

[pmmahan]

I made this also - SOOOOO good. I served it over rice, but I think the angel hair pasta would be better. I also served it with asparagus.

[Kristilyn1]

Seems like I'm the big dissenter lately...I don't like that. I love almost all CL recipes--but I didn't like this recipe.

I expected it to be spicy and flavorful and found it completely bland.

Sorry!

Kristi

[aggie94]

There seems to be something wrong with the recipe finder. Would someone mind posting this recipe for me? Thanks!

[pmmahan]

I really did like this - if you feel you need more of a "kick", I'd add some cayenne, red pepper flakes, or hot sauce.


Ingredients
1-1/2 pounds sea scallops
2 tablespoons plus 2 teaspoons all-purpose flour, divided
1 teaspoon vegetable oil
1 teaspoon margarine
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup 1% low-fat milk
2 tablespoons chopped fresh cilantro
Fresh cilantro sprigs

Directions
Prep Time: 10 minutes
Cooking Time: 10 minutes

Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops.

Heat oil in a 10-inch cast-iron skillet over high heat, swirling to coat bottom of pan. Add scallops; cook 2 minutes on each side or until lightly browned. Remove scallops from skillet; keep warm.

Melt margarine in skillet over medium heat. Add 2 teaspoons flour,and cook 30 seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30 seconds, stirring frequently. Gradually stir in milk, and
cook 2-1/2 minutes or until thick, stirring frequently. Return scallops to
skillet; add cilantro, stirring gently to coat. Garnish with cilantro sprigs,
if desired.

[aggie94]

Thanks! I can't get fresh scallops this weekend, so I will probably try it out next weekend with the Canoehouse ahi tuna recipe that was posted.