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Asian Scallops

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Course: Entree
Ingredients Method

Ingredients
  

  • ¼ cup no-salt-added vegetable broth
  • 1 pound scallops rinsed and dried
  • 1 tablespoon shallots finely minced
  • 1 teaspoon ground coriander
  • 1 teaspoon dried fennel
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon turmeric
  • lemon slices

Method
 

  1. In a large, nonstick skillet, heat the broth over high heat.
  2. Add the scallops to the skillet, stirring slightly with a wooden spoon and cook for about 1 minute.
  3. Add shallots, coriander, fennel, cumin, and turmeric to the scallops, and cook for about 3 minutes turning scallops until they are golden or lightly browned.
  4. Add a squeeze of lemon juice before removing from heat.
  5. Serve hot.