2 tsp. Bone Suckin' Seasoning & Rub
1/2 tsp. ground cumin
1 lb. sea scallops (about 12)
2 Tbsp. butter, divided
1/2 cup white wine or chicken broth

In small bowl combine Seasoning, 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 brothe 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.