Preheat broiler.
Coat a large baking sheet with cooking spray.
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 to 3 minutes.
Transfer mixture to a shallow dish, add scallops and turn to coat.
Transfer scallops to prepared baking sheet and arrange zucchini slices alongside.
Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side.
About 4 scallops per serving.
Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon light brown sugar
2 teaspoons chili powder
1/2 teaspoonlemon, zest
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon cayenne pepper
1 lb scallops, about 16 sea scallops
2 medium zucchini, cut into 1/2 inch-thick slices
Steps/Methods:
Preheat broiler.
Coat a large baking sheet with cooking spray.
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 to 3 minutes.
Transfer mixture to a shallow dish, add scallops and turn to coat.
Transfer scallops to prepared baking sheet and arrange zucchini slices alongside.
Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3 to 5 minutes per side.
About 4 scallops per serving.
