Pan-Seared Scallops with Chili Cream Sauce

Ingredients

• 1 teaspoon chili powder 
• 4 servings cilantro sprigs fresh
• 2 tablespoons flour all-purpose divided
• 2 tablespoons cilantro leaves fresh chopped
• 0.1 teaspoon ground cumin 
• 0.8 cup milk 1% low-fat
• 1 teaspoon butter 
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 
• 1 teaspoon vegetable oil 

Equipment

• frying pan

Directions

1. Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops.
2. Heat oil in a 10-inch cast-iron skillet over high heat, swirling to coat bottom of pan.
3. Add scallops; cook 2 minutes on each side or until lightly browned.
4. Remove scallops from skillet; keep warm.
5. Melt margarine in skillet over medium heat.
6. Add 2 teaspoons flour, and cook 30 seconds, stirring constantly.
7. 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.
8. Garnish with cilantro sprigs, if desired.