scallops in a spicy white wine broth.

both scallops and spice are two of my favorites when it comes to the food i like, so it was natural to combine both and create this saucy dish. there is the perfect amount of spice to give excitement, and the wine creates a complimenting undertone to the natural sweetness of the scallops. this dish is simple to prepare, quick to cook, and overall easy. the sauce is the star here, so make sure you serve plenty of it over the scallops. 


  • 2 & 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 large sea scallops
  • 2 tablespoons butter
  • 2/3 cup white wine 


In a small bowl, mix together the cumin, chili powder, salt and pepper. Pat scallops dry with a paper towel. Rub seasoning mixture over scallops.

In a large skillet over medium heat, melt 1 tablespoon butter. Cook scallops for 2 minutes on each side or until opaque and golden brown. Remove from the skillet; keep warm.

Add wine 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 sauce with scallops.

1 comment:

  1. your blog is sensationally delicious. just added it to my list of favorites, would be honored to make yours.
    JJ Scholl