Tuesday, May 3, 2011

Chili Crusted Scallops

Um yeah. This dinner is epic. I've made it countless times - it's from a certain diet plan that hall not be named... but includes the counting of points. I probably won't get arrested for posting it - but whatevs. I'll change a few things so that I can't get into trouble.

3 Tbsp lemon or lime juice
2 tsp chile powder (not cayenne like I mistakenly read... whoops!)
1 tsp lemon zest
1/2 tsp cumin
1/2 tsp Na++
1/2 tsp cayenne
1 pound scallops
1 zucchini - sliced
1 summer squash - sliced

Pre-heat your broiler.

Put everything up to the scallops in a small saucepan - stir with a fork over medium heat for a minute or two so that it gets nice and thickened. Add the scallops to the saucepan and cover in delicious sauce. Get out your favorite baking sheet and spray with some cooking spray.

Stack the squash and zucchini on one side of the pan, and place the scallops and their delicious chile sauce on the other. Broil for 3 minutes - then flip the scallops and broil for 3 minutes on the other. Look at that - 6 minutes and you're done! Maybe 10 minutes total and you've got dinner.

I served with some roasted sweet potato wedges (sweet potato sticks, 1 tsp olive oil, rosemary, Na++ and pepper and 425 degrees for about a half an hour) and kale chips kale chips (torn kale, olive oil spray, 1 tsp balsamic, Na++ and pepper 325 20 minutes).

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