Monday, March 3, 2014

Southwestern Scallops

I love scallops.  I love their firm flesh and sweet taste.  This recipe was easy and very fast.  In fact, have the rest of your meal ready when you start cooking because they will be done in no time and you want to eat them when they're hot.  The buttery sauce was delicious over the top.

Southwestern Scallops
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pound sea scallops (about 12)
2 Tablespoons butter
1/2 cup chicken broth

In a small bowl, combine the first four ingredients.  Thaw the scallops (if using frozen) and pat them dry.  Rub the spice mixture over the scallops.
In a large skillet, heat 1 Tablespoon of the butter.  When melted and bubbly, add the scallops.  Cook them two minutes on each side.  They should turn opaque and get a brown crust on each side.  Remove them from the skillet to a plate.
Pour the chicken broth into the hot skillet and whisk while you deglaze the pan.  When the broth has reduced, add 1 Tablespoon butter.  Whisk and stir until it makes a nice buttery sauce.  Serve with the scallops.

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