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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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