Linguine With Scallops In Curried Cream Sauce


Ingredients

1/4 cup butter
2 cloves garlic, minced
2 tsp minced ginger
1 tbsp curry powder
1 cup whipping cream
1 lb scallops
1 sweet red pepper, peeled, seeded and diced
1/2 cup dry white wine or chicken stock
1 lb linguine
1/4 cup chopped green onions
salt & pepper

How to prepare

In skillet, melt half of the butter over med heat; cook garlic and ginger for 2 min. or until fragrant and tender but not browned. Add curry powder; cook for 1 min., stirring constantly. Pour in cream; increase heat to med-high and bring to boil. Cook until sauce is reduced to about 3/4 cup. Meanwhile cut scallops crosswise into 1/4″ thick rounds; set aside. In separate skillet, melt remaining butter over med-high heat; cook red pepper, stirring occasionally, for about 2 min. or until softened slightly. Pour in wine; bring to boil. Reduce heat to low; add scallops. Cover and simmer for 2 to 3 min. or until scallops are opaque. With slotted spoon, remove scallops and red pepper. set aside. Increase heat to med high; cook liquid for 2 min. or until reduced to 1/4 cup. Stir into cream sauce along with scallops and red pepper. Meanwhile, in lg pot of boiling salted water, cook linguine until tender but firm; drain well. Toss with scallop mixture and onions. Season with salt and pepper to taste. Makes about 6 servings.

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