04 March 2012

Firecracker Curried Scallops over Linguine

Doug's Valentine's Main Course

"When was the last time you had scallops? For us, it has been a while. I thought scallops with pasta would be an easy meal for me to make for Valentine's Day. Like any food blogger, Becky likes various spices when she cooks - especially curry. I never thought curry and scallops went together, but I decided to give it a shot. She was surprised that I decided on this dish and loved it!"
-Doug

Sorry for the bad picture! I hate taking photos without natural lighting!

Firecracker Curried Scallops over Linguine
(Adapted from Marc)
Yield: 2 Servings

8 oz. Whole Wheat Linguine
2 Tbsp. Olive Oil
2 Tbsp. Fresh Ginger, minced
3 Cloves Garlic, minced
1/2 lb. Large Scallops
1 Tbsp. Garam Masala or Curry
1/4 tsp. Cayenne Pepper
Salt and Pepper
2 Scallions, thinly sliced
2 Tbsp. Cilantro, chopped
Lemon Wedges, for garnish

In a large pot, bring salted water to a boil and cook the linguine according to the package. When the pasta is almost done, heat the oil in a large sauté pan over medium heat until hot. Add the ginger and garlic; stir to coat with oil and be careful not to burn it. Add the scallops in a single layer and cook until the scallops are nicely browned on one side. Add the gram masala (or curry) and cayenne pepper. Quickly stir-fry together and flip the scallops over to brown the other side.

Transfer to a bowl and add the scallions and cilantro. Add the cooked pasta and toss to coat the pasta with the sauce (you may want to reserve a little pasta water to use in your sauce as well). Serve immediately with lemon wedges.

2 comments:

  1. I would never have thought of currying scallops! Have you tried doing Thai curries? I think that they are just wonderful when done right. I have blogged on making your own red curry paste. http://caroleschatter.blogspot.co.nz/2011/11/how-to-make-proper-red-curry-paste.html It is a bit of work but the results speak for themselves

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  2. Your dad is going to love this!!!

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