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Pan-Seared Scallops With Chili Cream Sauce


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1 1/2 pounds sea scallops

2 tablespoons plus 2 teaspoons all-purpose flour, divided

1 teaspoon vegetable oil

1 teaspoon margarine

1 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground cumin

3/4 cup 1% low-fat milk

2 tablespoons chopped fresh cilantro

Fresh cilantro sprigs

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