More from the WW Recipe Book, this time: Chili-crusted sea scallops

While I was on my soapbox, I thought I'd throw in another Weight Watchers recipe, chili-crusted sea scallops. This one is a regular in my weekday repertoire, since it is ridiculously quick and easy:

3 tbsp fresh lemon juice
1 tbsp light brown sugar
2 tsp chili powder
1/2 tsp lemon zest
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp cayenne pepper
1 pound medium scallops


Preheat broiler

Whisk together lemon juice, sugar, chili powder, lemon zest, cumin, salt and cayenne in a small saucepan; set pan over medium-low heat and simmer until mixture thickens, about 2 - 3 mins. Tranfer mixture to a shallow dish, add scallops and turn to coat.

Transfer scallops to baking sheet (I put mine on some foil right on the broiler) and broil scallops approx 3 - 5 minutes per side.

Serving: approx 4 scallops per person
WW points (if you're counting): 2 points per serving

The spice of the cayenne and the sweetness of the sugar are absorbed by scallops like a sponge. In my opinion better to slightly undercook the scallops so they don't become rubbery. I have always used fresh scallops but I am sure frozen would do the trick as well and I usually omit the cayenne since it is not one of my staple spices.

Tonight I served this with some zucchini I sauteed with garlic and shallots. I had also roasted some asparagus with salt, pepper, garlic powder & thyme but was too hungry and devoured my dinner by the time it was ready to come out of the oven.

I accompanied ths delightful weekday treat with a glass of my new favorite "everyday" wine, a 2005 Old Moon Zinfandel from Trader Joe's.

I threw out the receipt but I think this wine retails in New York somewhere between $5 - 7 bucks, so you are looking at about $4.50 in suburbia. Not too shabby!

I would love for one of you, my now 15 loyal readers (and growing!), to try to make this dish at home and let me know what you think!