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Ingredientes
- 1/4 c. all-purpose flour
- 1 tsp curry pwdr plus
- 1 pch curry pwdr Coarse salt to taste Freshly-grnd black pepper to taste
- 1 lb sea scallops
- 2 Tbsp. extra virgin olive oil
- 1 c. homemade chicken stock (or possibly low-sodium canned chicken broth)
- 1/2 c. heavy cream
- 8 ounce egg-noodle fettuccini
- 2 Tbsp. coarsely-minced fresh flat-leaf parsley
Direcciones
- Bring a large pot of water to a boil. In a medium bowl, whisk together flour, 1 tsp. curry pwdr, a healthy pinch of salt, and a healthy pinch of pepper. Dredge scallops in flour mix, tapping off excess.
- In a large nonstick skillet, heat oil till very warm over medium-high heat. Add in scallops, being sure not to crowd them. Sear till golden brown, about 2 min per side. (Be sure to watch the scallops carefully while they're in the pan; if they cook for too long, they'll turn rubbery and dry.) Transfer to a platter, and keep hot.
- Add in chicken stock and cream to the pan. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Season with the healthy pinch of curry pwdr, salt, and pepper. Cook till slightly thickened, about 2 min.
- While scallops are cooking, add in salt and fettuccini to boiling water, and cook till noodles are al dente according to manufacturer's directions (about 5 min). Drain fettuccini, and add in to sauce. Toss to combine. Transfer to a platter. Top with scallops, and garnish with parsley.
- This recipe yields 4 servings.
- Comments: When buying scallops, choose those with the mildest odor and a fresh, moist sheen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 263 | |
| Calories from Fat 124 | 47% |
| Total Fat 14.05g | 18% |
| Saturated Fat 4.7g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 275mg | 11% |
| Potassium 458mg | 13% |
| Total Carbs 11.54g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.0g | 1% |
| Protein 21.73g | 35% |
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