Fettuccine With Curry and Sea Scallops Recipe

Name: Fettuccine With Curry and Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fettuccine; 1 teaspoon salt; 1 small bulb fennel, diced; 1 leek, diced; 1 Granny Smith apple, diced; 1/2 red pepper, diced; 2 tablespoons unsalted butter; 1 tablespoon peanut oil; 1 tablespoon medium hot curry powder; 1 teaspoon garam masala; Pinch cayenne pepper; 1 pound sea scallops; Coarse salt and freshly ground pepper to taste; 2 tablespoons olive oil; 1/4 cup white wine or dry vermouth; 4 scallions cut on the bias in 1/2-inch pieces; 1 to 1 1/2 tablespoons chopped fresh coriander leaves

Servings: persons

1 pound fettuccine
1 teaspoon salt
1 small bulb fennel, diced
1 leek, diced
1 Granny Smith apple, diced
1/2 red pepper, diced
2 tablespoons unsalted butter
1 tablespoon peanut oil
1 tablespoon medium hot curry powder
1 teaspoon garam masala
Pinch cayenne pepper
1 pound sea scallops
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1/4 cup white wine or dry vermouth
4 scallions cut on the bias in 1/2-inch pieces
1 to 1 1/2 tablespoons chopped fresh coriander leaves

1
Bring six quarts salted water to boil for the fettuccine.
2
Saute the fennel, leek, apple and red pepper in one tablespoon butter and the peanut oil for five minutes.
3
Add the curry powder, garam masala and cayenne and cook, stirring, for five more minutes.
4
Remove from heat and stir in the remaining butter.
5
Dry the scallops with paper towels.
6
Season with salt and pepper and sear in the olive oil in large frying pan.
7
Add the curry powder and the garam masala and cook, stirring, two minutes.
8
De-glaze with the white wine or vermouth.
9
Place the scallops in a heated bowl large enough to hold the pasta as well.
10
Drain the fettuccine (it should be al dente) and add it to the bowl with the scallops.
11
Toss well, correct seasoning, sprinkle with scallions and coriander and serve.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 pound fettuccine, 1 teaspoon salt, 1 small bulb fennel, diced, 1 leek, diced, and more.

Yes, Fettuccine With Curry and Sea Scallops 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.

That's it — enjoy your meal!

Fettuccine With Curry and Sea Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions