Linguine/scallops/curry crm sce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Minced gingerroot |
| 1 | tablespoon | Curry powder |
| 1 | cup | Whipping cream |
| 1 | pounds | Scallops |
| ½ | cup | Dry white wine or stock |
| 1 | Sweet red pepper; peel, diced | |
| ¼ | cup | Chopped green onions |
| Salt and pepper | ||
| 1 | pounds | Linguine |
Directions
In skillet melt ½ butter over medium heat; cook garlic and ginger root (2 minutes). Add curry powder, cook for 1 minutes Pour in cream; increase heat, bring to boil. Cook until sauce is reduced to ¾ cup. Cut scallops into ¼ in. rounds; set aside. In separate skillet melt remaining butter and cook red pepper (2 minutes). Pour in wine, bring to boil. Reduce heat to low; add scallops.
Cover and simmer 2-3 min (scallops opaque). With slotted spoon remove scallops and red pepper; set aside. Increase heat, cook liquid (2 minutes) or until reduced to ¼ cup. Stir into cream sauce along with scallops and red pepper. Cook linguine, drain well. Toss with scallop mixture and onions. Season with salt and pepper to taste.
Per serving: 845 Calories (kcal); 36g Total Fat; (38% calories from fat); 35g Protein; 93g Carbohydrate; 150mg Cholesterol; 333mg Sodium Food Exchanges: 5½ Grain(Starch); 2 ½ Lean Meat; ½ Vegetable; 0 Fruit; 6 ½ Fat; 0 Other Carbohydrates
Recipe by: Canadian Living
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