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Cat Cora gives pasta and scallops a Southwestern flair with cumin, tequila, avocado and cilantro.
8 ounces fettuccine
1 pound (about16) sea scallops
1 teaspoon McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Paprika
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 tablespoons olive oil, divided
1/2 cup tequila
1 cup Kitchen Basics® Original Chicken Stock
2 tablespoons cold unsalted butter, cut up
1 teaspoon grated lime peel
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
1 avocado, seeded and diced
1/4 cup chopped fresh cilantro
Cook pasta as directed on package. Drain well.
Meanwhile, toss scallops with cumin, paprika and sea salt. Let stand 10 minutes. Heat 1 tablespoon of the oil in large skillet on high heat. Add 1/2 of the scallops; cook 1 minute per side or until golden brown. Remove from skillet; keep warm. Repeat with remaining scallops, adding remaining 1 tablespoon oil if needed. Return all scallops to skillet. Add tequila; cook on medium-high heat 4 minutes or until tequila has evaporated. Remove scallops from skillet. Keep warm.
Stir stock into skillet. Cook on medium-high 4 to 5 minutes or until reduced by half. Add butter, lime peel and red pepper; stir until butter is melted. Return scallops to skillet; cook 1 minute or until heated through.
To serve, place fettuccine in serving bowl. Add scallop mixture; toss to coat well. Garnish with avocado and cilantro.
Test Kitchen Tip: Pat scallops dry with paper towels before cooking. This will ensure that they brown nicely instead of steaming in the skillet.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
(Amount per serving)