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Prep: 10 min.
Cook: 10 min.
You Will Need
2 tsp. chili powder
1/2 tsp. ground cumin
1 lb. sea scallops (about 12)
2 tbs. butter, divided
1/2 cup white wine or chicken broth
1. In small bowl, combine chili powder, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
2. In large, heavy skillet, over medium heat, melt 1 tbs. butter. Cook scallops 2 minutes on each side or until golden and opaque. Remove from skillet; keep warm.
3. 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.
Yield: 4 servings ($3.42 per serving)
Nutrition Facts: 3 scallops with 1 tbs. sauce equals 180 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 386 mg sodium, 4 g carbohydrate, 1 g fiber, 19 g protein.
-- M. F., The Woodlands, Texas
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