Fettuccine With Curry and Sea Scallops
Updated March 3, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fettuccine
- 1teaspoon salt
- 1small bulb fennel, diced
- 1leek, diced
- 1Granny Smith apple, diced
- ½red pepper, diced
- 2tablespoons unsalted butter
- 1tablespoon peanut oil
- 1tablespoon medium hot curry powder
- 1teaspoon garam masala
- Pinch cayenne pepper
- 1pound sea scallops
- Coarse salt and freshly ground pepper to taste
- 2tablespoons olive oil
- ¼cup white wine or dry vermouth
- 4scallions cut on the bias in ½-inch pieces
- 1 to 1½tablespoons chopped fresh coriander leaves
Nutritional analysis per serving (4 servings)
722 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 105 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 30 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring six quarts salted water to boil for the fettuccine.
- Step 2
Sauté the fennel, leek, apple and red pepper in one tablespoon butter and the peanut oil for five minutes. Add the curry powder, garam masala and cayenne and cook, stirring, for five more minutes.
- Step 3
Remove from heat and stir in the remaining butter.
- Step 4
Dry the scallops with paper towels. Season with salt and pepper and sear in the olive oil in large frying pan. Add the curry powder and the garam masala and cook, stirring, two minutes. De-glaze with the white wine or vermouth. Place the scallops in a heated bowl large enough to hold the pasta as well.
- Step 5
Drain the fettuccine (it should be al dente) and add it to the bowl with the scallops. Toss well, correct seasoning, sprinkle with scallions and coriander and serve.
Private Notes
Comments
Really delicious. I omitted the butter and served on brown rice for health reasons, and didn't use garam masala (I don't like it). Use vermouth, it makes the dish. A keeper.
The recipe calls for adding the curry and garam masala twice, I added the full amount to the vegetables and sprinkled a little more on the scallops when they were almost done. I added the pasta and scallops to the vegetables, miced everything together and brought everything in a paella pan to the table.
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