Southwestern Scallops

[quicklook-recipe prep_time=”10 min” cook_time=”10 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”3 scallops with 1 tbs. sauce”]
[ingredients-left]

• 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

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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).[/step-item][/step-list-wrapper]

[nutrition-info calories=”180″ calories_fat=”” fat=”7g” sat_fat=”4g” choles=”52mg” sodium=”386″ carbs=”4g” sugars=”” protein=”19g” fiber=”1g”]

[/nutrition-info]

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Originally Published in Reader's Digest