Southwestern Scallops
By Tbird
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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
Details
Servings 4
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.
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