Chili-Crusted Sea Scallops

Chili-Crusted Sea Scallops

3 T. lemon juice
1 T. light brown sugar
2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 lb. scallops (about 16 sea scallops)
2 med. zucchini, cut into 1/2 inch thick strips

Preheat broiler. Coat a large baking sheet with cooking spray.

Whisk together lemon juice, sugar, chili powder, cumin, salt and cayenne in a small saucepan. Set pan over med-low heat and simmer until mixture thickens, about 2-3 mins. 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 3-5 mins per side.

Serve and enjoy!