Angel Hair-Covered Fried Scallops with Curry Sauce Recipe

Name: Angel Hair-Covered Fried Scallops with Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 16 large sea scallops; 2 large eggs, beaten with 1 tablespoon water; Essence, recipe follows; Salt; 1/4 pound cooked angel hair pasta; Vegetable oil, for deep-frying; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

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
16 large sea scallops
2 large eggs, beaten with 1 tablespoon water
Essence, recipe follows
Salt
1/4 pound cooked angel hair pasta
Vegetable oil, for deep-frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
For the Curry Sauce: In a saucepan, melt the butter over medium-high heat.
2
Add the onion and saute until tender, about 3 minutes.
3
Add the ginger, garlic, and curry powder, and cook, stirring, for 1 minute.
4
Add the chicken stock and orange juice, and bring to a boil.
5
Cook until reduced by 1/2, about 3 minutes, stirring occasionally.
6
Add the cream and cook until thickened, about 1 minute.
7
Strain and serve with the scallops.
8
For the Scallops: In a deep fryer or a deep, heavy saucepan, heat vegetable oil to 360 degrees F.
9
Lightly coat the scallops with the eggwash and season the scallops with Essence and salt.
10
Wrap each scallop with strands of cooked pasta until completely covered like a rubber band ball.
11
Place the covered scallops in batches in the hot oil and cook just until golden brown, turning, about 2 minutes.
12
Remove from the oil with a slotted spoon and drain on paper towels.
13
Serve hot, 4 scallops per person, with the curry sauce.
14
Combine all ingredients thoroughly and store in an airtight jar or container.
15
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
16
Published by William and Morrow, 1993.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1/2 cup finely chopped onion, 2 teaspoons minced fresh ginger, 1 teaspoon minced garlic, and more.

Yes, Angel Hair-Covered Fried Scallops with Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Angel Hair-Covered Fried Scallops with Curry Sauce

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