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Bone Suckin' Seasoning Scallops

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Bone Suckin' Seasoning & Rub, 2 tsp
Ground Cumin, 1/2 tsp.
Sea Scallops, 1 lb (about 12)
Butter, 2 Tbsp. divided
White Wine or Chicken Broth, 1/2 cup

In small bowl combine Bone Suckin' Seasoning & Rub, cumin, 1/4 tsp. salt and 1 / 8 tsp. pepper. Pat scallops dry with paper towels. Rub or dip scallops with seasoning. In large, heavy skillet, over medium heat, melt 1 tsp. butter.

Cook Scallops 2 minutes on each side or until golden and opaque. Remove from 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. Yields 4 Servings.
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