Southwestern Scallops

By Tbird

Ingredients

• 2 t chili powder
• 1/2 t ground cumin
• 1 lb sea scallops (about 12)
• 2 T butter, divided
• 1/2 c white wine or chicken broth

Preparation

Step 1

In small bowl, combine chili powder, cumin, 1/4 t salt, and 1/8 t pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.

In large, heavy skillet over medium heat, melt 1 T butter. Cook scallops 2 minutes on each side or until golden opaque. Remove from skillet; keep warm.


Add wine or broth to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.