Southwestern Scallops Recipe
- 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Southwestern Scallops(7)
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These were sooooo good! I served them with a parmasean & spinach orzo pasta.
We made it with with a roasted red pepper and basil quinoa and brown rice blend. It was a great meal!
very good and simple to fix....
It turned out great and was really easy! I served it with a summer salad and risotto =)
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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