Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
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
I decided to cut back on the cooking time for the scallops which kept them from getting rubbery. I also replaced the cilantro with parsley as a convenience and added shredded parmesan on top though most Italians don't put cheese on seafood pasta dishes. My wife absolutely loved her meal and she's a tough critic!
Mike | December 20, 2016 |