Serves 4- 6
16 medium scallops (rinsed and patted dry)
2 teaspoon ground cumin
2 teaspoon paprika
½ teaspoon freshly ground black pepper
1 pound fettuccine
2 tablespoon Extra-Virgin Olive Oil
1 cup fish or chicken broth
1 teaspoon crushed red pepper flakes
1 tablespoon lime zest
4 tablespoon (½ stick) unsalted cold butter, cut into small pieces
¼ 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, sauté 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 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. Divide the pasta among bowls.
Distribute the scallops and diced avocado among the bowls, garnish with chopped cilantro, and serve immediately.