Ingredients
2 teaspoons chili powder1/2 teaspoon ground cumin1/4 teaspoon salt1/8 teaspoon pepper12 sea scallops (1 to 1-1/2 pounds)2 tablespoons butter, divided1/2 cup white wine or chicken broth
Preparation
In a small bowl, mix seasonings. Pat scallops dry with paper towels; sprinkle with seasonings, pressing to coat.
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm. Remove from pan; keep warm.
Add wine to pan. Cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.
