Monday, March 3, 2014
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.