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Tequila Lime Seared Scallops Pasta

Servings: 2 servings
Author: Shinee
Zesty, buttery tequila lime pasta with seared scallops is a quick and easy dinner for weeknights and beyond. Perfectly seared scallops are easier than you may ever think!
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  • 6 sea scallops if frozen, thawed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1/4 cup lime juice
  • 1/4 cup tequila
  • 2 garlic cloves pressed
  • 1/4 cup loosely packed cilantro chopped
  • 4 oz 115gr angel hair pasta


  • Wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides.
  • Bring a large pot of salted water to a boil for pasta.
  • In a large cast iron, or stainless steel skillet, melt 1 tablespoon of butter and olive oil over medium high heat. (I suggest using 12-inch skillet to give plenty of room for scallops.)
  • Add the scallops to sizzling hot skillet making sure the scallops don’t touch each other.
  • Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don’t force it.
  • Using tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a plate.
  • Cook pasta al dante, according to package directions.
  • Remove the skillet in which you cooked the scallops from heat and carefully add tequila and lime juice.
  • Over medium heat, add garlic and cook the sauce until it reduced by half, scraping up the browned bits from the scallops.
  • Stir in the remaining butter and cilantro.
  • Add drained pasta and toss to combine. Add scallops and serve immediately.