Delicious and easy, from Stan.
8 large sea scallops
1 Tablespoon Hatch green chili powder
2 Tablespoons olive oil
2 Tablespoons butter
1 Tablespoon lemon juice
1/2 cup white wine
1 Tablespoon chopped fresh parsley or cilantro
Pat the scallops dry. Spread chili powder on a plate and dip 1 side of each scallop in the chili powder. Heat the oil in the skillet until fairly hot (not smoking). Sear the scallops in the oil, chili side down, for 2-3 minutes, until seared/blackened. Turn scallops over, and cook for another minute. Cooking time will vary depending on how thick the scallops are. Be careful not to overcook. Place scallops on serving plate(s).
Add white wine, lemon juice, butter, and parsley to the pan. Cook a few minutes until thickened (add a little flour or corn starch to thicken if desired). Pour over scallops and serve.
