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Linguine/scallops/curry Crm Sce

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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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