Southwestern Scallops Recipe
Southwestern Scallops Recipe photo by Taste of Home

Southwestern Scallops Recipe

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4.5 9 11
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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3 scallops with 1 tablespoon sauce: 180 calories, 7g fat (4g saturated fat), 52mg cholesterol, 386mg sodium, 4g carbohydrate (trace sugars, 1g fiber), 19g protein Diabetic Exchanges:3 lean meat, 1-1/2 fat


  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. Yield: 4 servings.
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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Reviewed Mar. 6, 2015

"Very tasty! We loved the sauce & would've eaten more of it. Since three scallops aren't enough for hungry men, when I make it again, I'll buy more scallops & maybe double the sauce."

Reviewed Apr. 22, 2014

"OMG - SOOOOOOO delicious!! Served with sundried tomato rave reviews & fits in wonderfully with a low sodium diet! Many thanks!#"

Reviewed Nov. 20, 2013

"These were sooooo good! I served them with a parmasean & spinach orzo pasta."

Reviewed Nov. 25, 2012

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

Reviewed Aug. 21, 2012

"very good and simple to fix...."

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