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Recipe: Angel Hair Covered Fried Scallops With Curry Sauce
Similar Categories: Angel, Hair, Covered, Fried, Scallops, Curry, Sauce
Yield: 4 servings
For the Curry Sauce:
1 tablespoon unsalted butter
1/2 cup finely chopped onion
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
4 teaspoons curry powder
1 cup chicken stock
1/2 cup fresh orange juice
1 cup heavy cream
For the Scallops:
16 large sea scallops
2 large eggs, beaten with 1 tablespoon water
Creole seasoning
Salt
1/4 pound cooked angel hair pasta
Vegetable oil, for deep-frying
For the Curry Sauce: In a saucepan, melt the butter over medium-high heat.
Add the onion and saute until tender, about 3 minutes. Add the ginger,
garlic, and curry powder, and cook, stirring, for 1 minute. Add the chicken
stock and orange juice, and bring to a boil. Cook until reduced by 1/2,
about 3 minutes, stirring occasionally. Add the cream and cook until
thickened, about 1 minute. Strain and serve with the scallops.
For the Scallops: In a deep fryer or a deep, heavy saucepan, heat vegetable
oil to 360 degrees F.
Lightly coat the scallops with the eggwash and season the scallops with
creole seasoning and salt. Wrap each scallop with strands of cooked pasta until
completely covered like a rubber band ball. Place the covered scallops in
batches in the hot oil and cook just until golden brown, turning, about 2
minutes. Remove from the oil with a slotted spoon and drain on paper towels.
Serve hot, 4 scallops per person, with the curry sauce.
For the Curry Sauce:
1 tablespoon unsalted butter
1/2 cup finely chopped onion
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
4 teaspoons curry powder
1 cup chicken stock
1/2 cup fresh orange juice
1 cup heavy cream
For the Scallops:
16 large sea scallops
2 large eggs, beaten with 1 tablespoon water
Creole seasoning
Salt
1/4 pound cooked angel hair pasta
Vegetable oil, for deep-frying
For the Curry Sauce: In a saucepan, melt the butter over medium-high heat.
Add the onion and saute until tender, about 3 minutes. Add the ginger,
garlic, and curry powder, and cook, stirring, for 1 minute. Add the chicken
stock and orange juice, and bring to a boil. Cook until reduced by 1/2,
about 3 minutes, stirring occasionally. Add the cream and cook until
thickened, about 1 minute. Strain and serve with the scallops.
For the Scallops: In a deep fryer or a deep, heavy saucepan, heat vegetable
oil to 360 degrees F.
Lightly coat the scallops with the eggwash and season the scallops with
creole seasoning and salt. Wrap each scallop with strands of cooked pasta until
completely covered like a rubber band ball. Place the covered scallops in
batches in the hot oil and cook just until golden brown, turning, about 2
minutes. Remove from the oil with a slotted spoon and drain on paper towels.
Serve hot, 4 scallops per person, with the curry sauce.
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