Curried Scallops With Angel Hair Pasta – a delicious recipe with pasta, extra-virgin olive oil, onion, curry powder, chicken broth, milk. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
129
kcal
Calories
3
g
Fat
14
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ounces whole-wheat angel hair pasta, 1 teaspoon extra-virgin olive oil, 1 onion, chopped, 1 teaspoon curry powder, and more.
Yes, Curried Scallops With Angel Hair Pasta 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.
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