Curried Scallops with Angel Hair Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Yummy scallop dish. Ingredients:
2 ounces whole-wheat angel hair pasta |
1 teaspoon extra-virgin olive oil |
1 onion, chopped |
1 teaspoon curry powder |
1/4 cup fat free, low-sodium chicken broth |
1/4 cup evaporated skim milk |
2 teaspoons low-sodium tomato paste |
10 ounces fresh scallops |
1/4 cup fat free, low-sodium chicken broth |
Directions:
1. 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.
2. 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.
3. Transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
4. 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.
5. 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.
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