Scallop and Tequila Fettuccine
main dishes

Scallop and Tequila Fettuccine

Cat Cora gives pasta and scallops a Southwestern flair with cumin, tequila, avocado and cilantro.
  • 10m

    prep time

  • 15m

    Cook Time

  • 563

    Calories

  • 13

    Ingredients

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Ingredients

4

Servings

Instructions

  • 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

Nutrition information (per Serving)

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