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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

Ingredients

  • 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

Directions

  • 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: 180 calories, 7g fat (4g saturated fat), 52mg cholesterol, 386mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Reviews for Southwestern Scallops

Sort By :
MY REVIEW
ppolen User ID: 1614953 222164
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."

MY REVIEW
reniroo User ID: 7605740 141668
Reviewed Apr. 22, 2014

"OMG - SOOOOOOO delicious!! Served with sundried tomato couscous...got rave reviews & fits in wonderfully with a low sodium diet! Many thanks!#"

MY REVIEW
maddawson User ID: 6637204 209944
Reviewed Nov. 20, 2013

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

MY REVIEW
jess22lynn User ID: 6721546 101158
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
ohiojbp User ID: 4741713 209943
Reviewed Aug. 21, 2012

"very good and simple to fix...."

MY REVIEW
NicoleNicosia User ID: 6010863 178155
Reviewed Jul. 27, 2011

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

MY REVIEW
wi bug User ID: 3570580 172901
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!"

MY REVIEW
daduk User ID: 1648289 162113
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."

MY REVIEW
BJC1 User ID: 3492133 88521
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.