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Ingredientes
- 1 Tbsp. unsalted butter
- 1/2 c. finely-minced onion
- 2 tsp chopped fresh ginger
- 1 tsp chopped garlic
- 4 tsp curry pwdr
- 1 c. chicken stock
- 1/2 c. fresh orange juice
- 1 c. heavy cream
- 16 lrg sea scallops
- 2 lrg Large eggs beaten with
- 1 Tbsp. water see * Note Salt to taste
- 1/4 lb cooked angel hair pasta Vegetable oil for deep-frying
Direcciones
- For the Curry Sauce: In a saucepan, heat the butter over medium-high heat. Add in the onion and saute/fry till tender, about 3 min. Add in the ginger, garlic, and curry pwdr, and cook, stirring, for 1 minute. Add in the chicken stock and orange juice, and bring to a boil. Cook till reduced by 1/2, about 3 min, stirring occasionally. Add in the cream and cook till thickened, about 1 minute. Strain and serve with the scallops.
- For the Scallops: In a deep fryer or possibly a deep, heavy saucepan, heat vegetable oil to 360 degrees.
- Lightly coat the scallops with the eggwash and season the scallops with Essence and salt. Wrap each scallop with strands of cooked pasta till completely covered like a rubber band ball. Place the covered scallops in batches in the warm oil and cook just till golden, turning, about 2 min. Remove from the oil with a slotted spoon and drain on paper towels. Serve warm, 4 scallops per person, with the curry sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 160 | 39% |
| Total Fat 18.19g | 23% |
| Saturated Fat 9.75g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 337mg | 14% |
| Potassium 679mg | 19% |
| Total Carbs 31.7g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.43g | 3% |
| Protein 28.89g | 46% |
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