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Scallop and Tequila Fettuccine

Cook 8 ounces fettuccine as directed on package. Drain well. Meanwhile, toss 1 lb scallops with 1 tsp ground cumin, 1 tsp paprika and 1 tsp sea salt. Let stand 10 minutes. Heat 1 tbsp of olive 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 1 tbsp of oil if needed. Return all scallops to skillet. Add 1/2 c. tequila; cook on medium-high heat 4 minutes or until tequila has evaporated. Remove scallops from skillet. Keep warm. Stir 1 cup chicken stock into skillet. Cook on medium-high 4 to 5 minutes or until reduced by half. Add 2 tbsp cold unsalted butter, cut up, 1 tsp grated lime peel and 1/4 tsp crushed 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 diced avocado and chopped fresh cilantro

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