Curried Scallops with Angel Hair Pasta
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Description
Yummy scallop dish.
Ingredients
- 2 ounces whole-wheat angel hair pasta
- 1 teaspoon extra-virgin olive oil
- 1 onion, chopped
- 1 teaspoon curry powder
- ¼ cup fat free, low-sodium chicken broth
- ¼ cup evaporated skim milk
- 2 teaspoons low-sodium tomato paste
- 10 ounces fresh scallops
- ¼ cup fat free, low-sodium chicken broth
Directions
- 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.
Nutrition Facts
serving: 2 servings
calories: 412.7 kcal
carbohydrates: 40.1 g
protein: 27.2 g
saturated fat: 3 g
cholesterol: 91 mg
sodium: 432.3 mg
fiber: 2.9 g
sugar: 8 g
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