Southern Scallops

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

12 sea scallops (1 to 1-1/2 pounds)

2 tablespoons butter, divided

1/2 cup white wine or chicken broth

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.

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