| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian3 | 4 | servings |
INGREDIENTS
| 1/4 | c | Butter |
| 2 | Cloves garlic; minced | |
| 2 | ts | Minced gingerroot |
| 1 | tb | Curry powder |
| 1 | c | Whipping cream |
| 1 | lb | Scallops |
| 1/2 | c | Dry white wine or stock |
| 1 | Sweet red pepper; peel, diced | |
| 1/4 | c | Chopped green onions |
| Salt and pepper | ||
| 1 | lb | Linguine |
INSTRUCTIONS
In skillet melt 1/2 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 3/4 cup. Cut scallops into 1/4 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 1/4 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: 5 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Recipe by: Canadian Living Converted by MM_Buster v2.0n.
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