Spiced Scallops

4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 219.1
  • Total Fat: 8.4 g
  • Cholesterol: 56.8 mg
  • Sodium: 425.6 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 29.2 g

View full nutritional breakdown of Spiced Scallops calories by ingredient


Quick and Easy Spiced Scallops - great for dinner or a quick and elegant appetizer Quick and Easy Spiced Scallops - great for dinner or a quick and elegant appetizer
Number of Servings: 2


    12 oz extra large scallops
    1-1/2 tsp paprika
    3/4 tsp coarsely ground pepper
    1-1/2 tsp ground cumin
    1/8 tsp cayenne pepper
    1 tbs olive oil
    1/8 tsp salt


Dry scallops. Mix paprika, ground pepper, cumin and cayenne in a shallow bowl. Dredge each scallop in spice mixture and set aside. Heat olive oil in skillet until hot. Add scallops and saute, about 3 minutes on each side, flipping once, or until cooked through. Sprinkle with the salt after cooking if desired.

We find that scallops are not very filling; so I have suggested a 6 oz serving. These are wonderful served over couscous with some fresh green beans. A 2 oz serving makes a quick an elegant appetizer! Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user TIME4JUDI.

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    We made this last night and loved it. Our son, who is sensitive to spicy food, loved it too. Just right. We have decided to broil them the next time. We paired with a small side salad and stir-fryed veggies. - 8/27/08

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    1 of 1 people found this review helpful
    This was very delicious! I had to substitute cajun seasoning for the cayenne pepper. Very Spicy!!! - 6/16/09

    Reply from TIME4JUDI (7/1/09)
    I'm glad you enjoyed these! We love spicy food, so these are a favorite! Lots of taste, little work, few calories - what could be bad?

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    winner winner scallop dinner! - 11/28/12

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    Very Good
    Good spice, kids eating it now but they need milk to cut the spice they say. I thought it was ok on spice, but the flavor was a little lacking. Paired it up with some shrimp in a marinade that had garlic ketchup and some leaf spices and that made it much better. - 9/3/12

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    I substituted Chinese 5-spice powder for cumin and it was amazing (plus super quick and easy)! Will definitely make this again. Yum! - 8/31/11