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Southwestern Scallops Recipe

Southwestern Scallops Recipe

"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. YIELD: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


  • 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.

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.

Reviews for Southwestern Scallops

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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...."

Reviewed Jul. 27, 2011

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

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!"

Reviewed Jul. 31, 2010

"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 Oct. 30, 2008

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

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Wine Pairings

Full-Bodied White Wine

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