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" Serves 4 to 6   Although my kids love this, I still think of it as a more refined, grownup pasta dish. The spice rub for the scallops adds a depth of flavor that carries the sauce to another level, and the avocado adds its own buttery richness to the mix while complementing the scallops beautifully. The sauce comes together better if you take the butter right from the fridge, so it&amp;#039;s cold until the very last second.   Recipe Ingredients: 1 lb fettuccine 16 medium scallops, rinsed and patted dry   Spice Rub 2 tsp ground cumin 2 tsp paprika 2 tsp coarse kosher salt 1/2 tsp freshly ground black pepper   2 Tbsp extra-virgin olive oil 1 cup fish broth or chicken broth 1 tsp crushed red pepper flakes 1 Tbsp lime zest 4 Tbsp (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   Recipe Preparation: 1. Fill a large stockpot with water and bring to a rolling boil.   2. While the pasta water heats, toss the scallops with the cumin, paprika, salt and pepper. Let the scallops rest in the spices for about 10 minutes.   3. Check your pot of water to see if it&amp;#039;s boiling. When it boils, add 2 tsp salt and the fettuccine.   4. While the pasta cooks, add the olive oil to a 12-in. skillet or saut\u00E9 pan and place it over high heat. When the oil begins to shimmer but not smoke, saut\u00E9 the scallops until almost cooked through, about 1 minute per side. With a slotted spoon, quickly transfer the scallops to a platter and cover with a loose tent of foil to keep them warm.   5. Pour the fish or chicken broth into the pan and cook until reduced by half. Drain the pasta, reserving 1 cup of pasta water.  6. Add the red pepper flakes, lime zest and half of the butter pieces to the pan in which the broth is reducing, whisking until the sauce is melted and smooth. Add the remaining butter pieces and whisk until the sauce has thickened. Toss together the sauce, the cooked pasta, and the 1/4 cup of cilantro. Add some of the reserved pasta water if the mixture isn&amp;#039;t saucy enough. Divide the pasta among warmed serving bowls. Distribute the scallops and diced avocado among the bowls, garnish with chopped cilantro, and serve immediately.   Tequila twist: I like this dish just as it is, but I also sometimes like to add a little tequila right after I&amp;#039;ve saut\u00E9ed the scallops. The alcohol flames off, but there&amp;#039;s a flavor left behind that works perfectly with the spices, the scallops and the avocado. After you&amp;#039;ve saut\u00E9ed the scallops on both sides, pour in 1/2 cup of tequila (stand back!) and flamb\u00E9. Then, with a slotted spoon, transfer scallops to a platter, pour the broth into the pan, and follow the rest of the recipe above exactly.   Recipe courtesy of: Cat Cora&amp;#039;s Classics with a Twist: Fresh Takes on Favorite Dishes "^^<http://www.w3.org/2001/XMLSchema#string>
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