CAJUN SEARED SCALLOPS IN TOMATO BROTH

SERVES 4

PREP TIME: 15 Minute(s)

COOK TIME: 10 Minute(s)

INGREDIENTS

1 lb. scallops, rinsed and patted dry*
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium red bell pepper, chopped
1 medium tomato, chopped
1/2 cup chicken broth
1/4 cup light cream or half and half
1 tsp. chili powder
1/4 tsp. salt
1 package Knorr® Cajun Sides™ - Garlic Butter Rice, prepared according to package directions

PREPARATION

Season scallops, if desired, with salt and ground black pepper. Melt Spread in 12-inch nonstick skillet over medium-high heat and cook scallops, turning once, 6 minutes or until golden brown. Remove scallops to serving platter and keep warm.

Add red pepper and tomato in same skillet and cook over medium-high heat, stirring occasionally, 2 minutes. Stir in chicken broth, cream, chili powder and salt. Bring just to the boiling point. Reduce heat to low and simmer, stirring frequently, 1 minute or until sauce thickens slightly. Pour sauce over scallops. Serve with Knorr® Cajun Sides™ - Garlic Butter Rice.

*For Cajun Seared Chicken in Tomato Broth, substitute 1-1/4 lbs. boneless chicken breasts for scallops. Cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.