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

Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and
shake gently to coat scallops. Heat oil in a 10-inch cast-iron skillet over high
heat, swirling to coat bottom of pan. Add scallops; cook 2 minutes on each side
or until lightly browned. Remove scallops from skillet; keep warm. Melt
margarine in skillet over medium heat. Add 2 teaspoons flour, and cook 30
seconds, stirring constantly. Add chili powder, salt, and cumin; cook 30
seconds, stirring frequently. Gradually stir in milk, and cook 2-1/2 minutes or
until thick, stirring frequently. Return scallops to skillet; add cilantro,
stirring gently to coat. Garnish with cilantro sprigs, if desired.