Southwestern Scallops

Name: Southwestern Scallops
Ingredients: 2 teaspoons chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon pepper; 12 sea scallops (1 to 1-1/2 pounds); 2 tablespoons butter, divided; 1/2 cup white wine or chicken broth

7 ingredients

3 steps

Ingredients

2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
12 sea scallops (1 to 1-1/2 pounds)
2 tablespoons butter, divided
1/2 cup white wine or chicken broth

Directions

1

In a small bowl, mix seasonings. Pat scallops dry with paper towels; sprinkle with seasonings, pressing to coat.
2

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm.
3

Add wine to pan. Cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.