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Image for Recipe Scallop and Tequila Fettucine

Scallop and Tequila Fettucine

Tops Exclusive

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

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 15 min


Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 563

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


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.

This recipe was created by Cat Cora, Bon Appetit Executive Chef

Please note that some ingredients and brands may not be available in every store.

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