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Southwestern Scallops Recipe
Southwestern Scallops Recipe photo by Taste of Home

Southwestern Scallops Recipe

Read Reviews (7)
4.22 7
Publisher Photo
"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

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

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, 1-1/2 fat.

Directions

  1. In a small bowl, combine the chili powder, cumin, salt and pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
  2. 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.
  3. 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.
Originally published as Southwestern Scallops in Country Woman June/July 2008, p29

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, 1-1/2 fat.

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

Reviews for Southwestern Scallops(7)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 20, 2013

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

MY REVIEW
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!

MY REVIEW
Reviewed Aug. 21, 2012

very good and simple to fix....

MY REVIEW
Reviewed Jul. 27, 2011

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

MY REVIEW
Reviewed Oct. 29, 2010

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!

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