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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

  • 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.

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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....

  • Colleen55
    May 27, 2012

    No comment left

  • SCMUSC
    Apr 3, 2012

    No comment left

  • 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.