Procedures:
Combine scallops and flour in large ziploc bag; shake gently to coat
scallops. Heat oil in bottom of heavy skillet. Cook scallops 2 minutes on
each side or until lightly browned. Remove scallops and keep warm. Melt
butter in same skillet. Sprinkle with remaining flour and cook 1 minute,
stirring constantly. Stir in chili powder, salt and cumin. Gradually add
milk and stir until thickened. Return scallops to pan and coat with sauce.
Sprinkle with cilantro. Yield: 4 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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