Fettuccine with Scallops and Lime

Ingredients:
2 teaspoons kosher salt
16 medium scallops, rinsed and patted dry
1 pound fettuccine
2 teaspoons ground cumin
2 teaspoons sweet paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup fish stock or Rich Chicken Stock or store-bought low-sodium stock
1 teaspoon crushed red pepper flakes
1 tablespoon freshly grated lime zest
4 tablespoons (1/ 2 stick) cold unsalted butter, cut into small pieces
1/4 cup chopped fresh cilantro, plus more for garnish
1 avocado, pitted, peeled, and sliced

Directions:
Fill a large pot with water, add the salt, and bring to a boil.

In a large bowl, toss the scallops with the cumin, paprika, salt, and pepper. Let sit for 10 minutes.

When the water boils, stir in the fettuccine and cook until it’s al dente, about 10 minutes.

Meanwhile, heat the oil in a large skillet over high heat until it begins to shimmer but not smoke. Add the scallops and cook, turning with tongs, until almost cooked through, about 1 minute per side. With a slotted spoon, transfer the scallops to a platter and tent with foil to keep warm.

Pour the stock into the pan and cook until reduced by half, about 5 minutes. When the pasta is al dente, 9 to 11 minutes, drain it, reserving 1 cup of the pasta water.

Add the red pepper flakes, lime zest, and half of the butter to the stock, whisking until the butter is melted and the sauce is smooth. Add the remaining butter and whisk until the sauce has thickened. Add the pasta to the sauce and toss; add the cilantro and toss again. If the mixture isn’t saucy enough, add some of the reserved pasta water. Divide the pasta among the serving bowls. Distribute the scallops and diced avocado evenly among the bowls, garnish with chopped cilantro, and serve immediately.

TWIST IT
Tequila Twist: After you’ve cooked the scallops on both sides, pour in ½ cup tequila (stand back!) and flambé. With a slotted spoon, transfer the scallops to a platter, pour the stock into the pan, and proceed as directed.

Serves 4 to 6.

For more Cat Cora recipes, log onto catcoracooks.com.