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Southwestern Scallops

 Southwestern Scallops
"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
4 ServingsPrep/Total Time: 20 min.

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, 1-1/2 fat.

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Southwestern Scallops (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.