Southwestern Scallops

Name: Southwestern Scallops
Prep time: 10 min
Cook time: 10 min
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

"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

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

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.

Nutrition 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.

Originally published as Chili Encrusted Pan Seared Scallops in Country Woman June/July 2008

Reviews

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Average Rating:

ppolen

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.
reniroo

Apr 22, 2014

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

Nov 20, 2013

These were sooooo good! I served them with a parmasean & spinach orzo pasta.
jess22lynn

Nov 25, 2012

We made it with with a roasted red pepper and basil quinoa and brown rice blend. It was a great meal!
ohiojbp

Aug 21, 2012

very good and simple to fix....
NicoleNicosia

Jul 27, 2011

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

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!
daduk

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.
BJC1

Oct 30, 2008

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