Southwestern ScallopsSubmitted by: LZJGQM
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
1 lb sea scallops
2 tbsp I can't believe its not butter (light) - divided
1/2 cup chicken broth - made with bouillon
In a large heavy skillet over medium heat, melt 1 tbsp butter. Cook scallops for 2 minutes on each side, or until opaque and golden brown. Remove from skillet; keep warm.
Add chicken broth to skillet, stirring to loosen any browned bits in the pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.
Serving Size: makes 4 servings with 4 oz of scallops
Number of Servings: 4
Recipe submitted by SparkPeople user LZJGQM.