Angel Hair Covered Fried Scallops With Curry Sauce Recipe

1. 1

   For the Curry Sauce: In a saucepan, heat the butter over medium-high heat.

2. 2

   Add in the onion and saute/fry till tender, about 3 min.

3. 3

   Add in the ginger, garlic, and curry pwdr, and cook, stirring, for 1 minute.

4. 4

   Add in the chicken stock and orange juice, and bring to a boil.

5. 5

   Cook till reduced by 1/2, about 3 min, stirring occasionally.

6. 6

   Add in the cream and cook till thickened, about 1 minute.

7. 7

   Strain and serve with the scallops.

8. 8

   For the Scallops: In a deep fryer or possibly a deep, heavy saucepan, heat vegetable oil to 360 degrees.

9. 9

   Lightly coat the scallops with the eggwash and season the scallops with Essence and salt.

10. 10

    Wrap each scallop with strands of cooked pasta till completely covered like a rubber band ball.

11. 11

    Place the covered scallops in batches in the warm oil and cook just till golden, turning, about 2 min.

12. 12

    Remove from the oil with a slotted spoon and drain on paper towels.

13. 13

    Serve warm, 4 scallops per person, with the curry sauce.

14. 14

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.