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Southwestern Scallops Recipe

Southwestern Scallops Recipe photo by Taste of Home

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"My saucy sea scallops are popular at dinner parties-plus, they're in my repertoire of easy weekday meals. The seasoning gives the sweet shellfish a pleasant kick." —Maggie Fontenot, The Woodlands, Texas

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Southwestern Scallops Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

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

Directions

In a small bowl, combine the chili powder, cumin, salt and pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
In a large heavy skillet over medium heat, melt 1 tablespoon butter. Cook scallops for 2 minutes on each side or until opaque and golden brown. Remove from the skillet; keep warm.
Add wine to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops. Yield: 4 servings.

Nutritional Facts 3 scallops with 1 tablespoon sauce equals 180 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 386 mg sodium, 4 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Originally published as Southwestern Scallops in Country Woman June/July 2008, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Southwestern Scallops

Southwestern Scallops

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Reviewed on Nov. 25, 2012 by jess22lynn

We made it with with a roasted red pepper and basil quinoa and brown rice blend. It was a great meal!

Reviewed on Aug. 21, 2012 by ohiojbp

very good and simple to fix....

Reviewed on Jul. 27, 2011 by NicoleNicosia

It turned out great and was really easy! I served it with a summer salad and risotto =)

Reviewed on Oct. 29, 2010 by wi bug

This was fantastic! I served it with rice pilaf, tossed green salad and a bottle of wine. We drained the scallops and reserved the liquid. When we added the wine to the skillet, we added the liquid, too. We'll definitely make this again!

Reviewed on Jul. 31, 2010 by daduk

I made this dish for a dinner party last night. I served them as appetizers. Everyone devoured them and commented on the taste. The sauce you pour over the scallops is what makes this dish. Will be making again.

Reviewed on Oct. 30, 2008 by BJC1

Absolutely delicious. Very easy to double. Have served it numerous times and never had a complaint. Thank you.