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Southwestern Scallops
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| 4 tsp | chili powder |
| 1 tsp | ground cumin |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 2 lb | sea scallops, (about 24) |
| 4 Tbsp | butter |
| 1 cup | white wine, (or chicken broth) |
In a small bowl, combine the chili powder, cumin, salt and pepper.
Pat dry scallops with paper towels.
Rub seasoning mixture over scallops.
In a large heavy skillet over medium heat, melt 2 Tbsp butter.
Cook scallops for 2 minutes on each side or until opaque and golden brown.
Remove from the skillet; keep warm.
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.
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