Spicy Sea Scallops

Recipe Instructions In a medium bowl, combine lemon juice, lime juice and one tablespoon vegetable oil with wine, cumin, chili powder, onion powder, coriander, garlic powder, oregano, cayenne pepper and salt. Add scallops, toss gently to coat, cover and refrigerate for one hour. Heat remaining oil in a large skillet over medium heat. Add scallops, reserving marinade, and saute for four minutes per side, or until just cooked. Transfer scallops to a warm plate. Add reserved marinade to skillet and increase heat to medium-high. Reduce liquid to one or two tablespoons, add tomatillo sauce and bring to a boil. Remove skillet from heat and whisk in butter, one piece at a time, until sauce is smooth and silky. Spoon sauce onto each plate and place scallops on sauce. Garnish with diced tomato. Serve with Spanish rice. Serves 4.