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Receta Curried Scallops With Egg Noodles
by Global Cookbook

Curried Scallops With Egg Noodles
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.
  6. Comments: When buying scallops, choose those with the mildest odor and a fresh, moist sheen.