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Curried Scallops with Angel Hair Pasta

Curried Scallops with Angel Hair Pasta

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
llwhite

llwhite

Yummy scallop dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Bring a pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Divide between 2 plates and keep warm.
  2. Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, about 3 minutes. Stir curry powder into the onion; cook and stir 1 minute more.
  3. Transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
  4. Return the skillet to medium heat. Sear scallops on each side in the hot skillet, 2 to 3 minutes per side. Place scallops atop the angel hair pasta; keep warm.
  5. Pour 1/4 cup chicken broth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour the contents of the skillet into the blender; blend until smooth and return the mixture to the skillet. Simmer the sauce until warm; pour over the scallops and pasta to serve.
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Reviews

Rachel
3

Rachel

10/27/2012

I didn't want to open a whole can of evaporated milk, so I used sour cream before and it went well. I also added some lime juice!

carlthefrog
0

carlthefrog

4/8/2013

Not very good... Very bland, not enough curry to be a curry, not enough anything else to be anything else. As well, the runny sauce was definitely missing texture, blending everything made it worse.

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