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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.


  • 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


  • In a small bowl, mix seasonings. Pat scallops dry with paper towels;
  • sprinkle with seasonings, pressing to coat.
  • 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.
  • 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.

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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.