Recipe: Fettuccine with Scallops, Red Pepper, and Lime

FETTUCCINE WITH SCALLOPS, RED PEPPER, AND LIME

"The spice rub adds a depth of flavor to the scallops that carries the sauce to another level, and the avocado adds a buttery richness, complementing the scallops beautifully."

16 medium scallops, rinsed and patted dry
2 teaspoons ground cumin
2 teaspoons paprika
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound fettuccine, uncooked
2 tablespoons extra-virgin olive oil
1 cup fish broth or chicken broth
1 teaspoon crushed red pepper flakes
1 tablespoon lime zest
4 tablespoons (1/2 stick) unsalted cold butter, cut into small pieces*
1/4 cup chopped fresh cilantro, plus extra for garnish
1 avocado, pitted, peeled, and diced

Fill a large pot with water and bring to a rolling boil.

Meanwhile, toss the scallops with the spices, 2 teaspoons salt, and black pepper and let sit for about 10 minutes.

Add 2 teaspoons of salt and the fettuccine to the boiling water, stirring.

While the pasta cooks, add the oil to a 12-inch skillet and place it over high heat. When the oil begins to shimmer but not smoke, saut the scallops until almost cooked through, about 1 minute per side. With a slotted spoon, quickly transfer the scallops to a platter and tent with foil to keep warm.

Pour the broth into the pan and cook until reduced by half.

Drain the pasta, reserving 1 cup pasta water.

Add the red pepper flakes, lime zest, and half of the butter pieces to the reduced broth in the pan, whisking until the sauce is melted and smooth. Add the remaining butter pieces and whisk until the sauce thickens. Toss together the sauce, cooked pasta, and cilantro. Add some of the reserved pasta water if the mixture isn't saucy enough, and toss.

TO SERVE:
Divide the pasta among bowls. Distribute the scallops and diced avocado among the bowls, garnish with chopped cilantro, and serve immediately.

*The sauce comes together better if you take the butter right from the fridge so it's cold until the very last second.

TWIST IT:

TEQUILA SAUCE:
After you've sauteed the scallops on both sides, pour in 1/2 cup of tequila (stand back!) and flambe. With a slotted spoon, transfer the scallops to a platter, pour the broth into the pan, and proceed as directed.

Makes 4-6 servings
Source: Cat Cora's Classics with a Twist by Cat Cora with Ann Krueger Spivack