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
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
Reviews
Very tasty! We loved the sauce & would've eaten more of it. Since three scallops aren't enough for hungry men, when I make it again, I'll buy more scallops & maybe double the sauce.
OMG - SOOOOOOO delicious!! Served with sundried tomato couscous...got rave reviews & fits in wonderfully with a low sodium diet! Many thanks!#
These were sooooo good! I served them with a parmasean & spinach orzo pasta.
We made it with with a roasted red pepper and basil quinoa and brown rice blend. It was a great meal!
very good and simple to fix....
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It turned out great and was really easy! I served it with a summer salad and risotto =)
This was fantastic! I served it with rice pilaf, tossed green salad and a bottle of wine. We drained the scallops and reserved the liquid. When we added the wine to the skillet, we added the liquid, too. We'll definitely make this again!
I made this dish for a dinner party last night. I served them as appetizers. Everyone devoured them and commented on the taste. The sauce you pour over the scallops is what makes this dish. Will be making again.