Curried Scallops With Angel Hair Pasta Recipes

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SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA



Savory Sea Scallops and Angel Hair Pasta image

This is a very simple, easy to prepare meal that you will most likely be asked to prepare again. The taste, if carefully prepared and not overcooked, is incredible. ENJOY!

Provided by JIM F.

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream
1 tablespoon grated Parmesan cheese to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
  • Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g

SCALLOPS WITH ANGEL HAIR



Scallops with Angel Hair image

Scallops taste extravagant, but they're actually low in fat. This recipe pairs them with superfine pasta, lightly coated with a lively white wine, garlic, onion and lemon sauce. -Nancy and John Mueller, Menomonee Falls, WI

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked angel hair pasta
3/4 pound bay scallops
2 teaspoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 cup vegetable broth
1/4 cup dry white wine or additional vegetable broth
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup minced fresh parsley
Shredded Parmesan cheese and thinly sliced green onions, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook scallops in 1 teaspoon oil over medium heat until firm and opaque; remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine, lemon juice, salt and pepper. Bring to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and reserved scallops; heat through., Drain pasta; serve with scallops. Sprinkle with cheese and green onions if desired.

Nutrition Facts : Calories 340 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 527mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

CURRIED SCALLOPS



Curried Scallops image

This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.

Provided by Sara 76

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

500 g scallops
45 g butter
2 tablespoons flour
2 teaspoons curry powder
1 1/2 cups skim milk
1/2 cup low-fat mayonnaise
2 teaspoons lemon juice
1 egg
1 onion, finely chopped

Steps:

  • Melt butter, add onion and cook gently until softened.
  • Add flour and curry powder, mix well.
  • Gradually add milk and mayonnaise, stirring continuously.
  • Cook until sauce starts to thicken, then add scallops.
  • Leave on heat until scallops are just cooked - Don't over cook them!
  • Remove from heat, add egg and lemon juice.
  • Stir well, and serve hot over rice, or leave to cool and make into pies.

Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1

CURRIED SCALLOPS WITH ANGEL HAIR PASTA



Curried Scallops with Angel Hair Pasta image

Yummy scallop dish.

Provided by llwhite

Categories     World Cuisine Recipes     Asian     Indian

Time 25m

Yield 2

Number Of Ingredients 9

2 ounces whole-wheat angel hair pasta
1 teaspoon extra-virgin olive oil
1 onion, chopped
1 teaspoon curry powder
¼ cup fat free, low-sodium chicken broth
¼ cup evaporated skim milk
2 teaspoons low-sodium tomato paste
10 ounces fresh scallops
¼ cup fat free, low-sodium chicken broth

Steps:

  • Bring a pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Divide between 2 plates and keep warm.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, about 3 minutes. Stir curry powder into the onion; cook and stir 1 minute more.
  • Transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
  • Return the skillet to medium heat. Sear scallops on each side in the hot skillet, 2 to 3 minutes per side. Place scallops atop the angel hair pasta; keep warm.
  • Pour 1/4 cup chicken broth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour the contents of the skillet into the blender; blend until smooth and return the mixture to the skillet. Simmer the sauce until warm; pour over the scallops and pasta to serve.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 40.1 g, Cholesterol 91 mg, Fat 15.9 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 3 g, Sodium 432.3 mg, Sugar 8 g

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