• 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
  

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.