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Angel Hair-Covered Fried Scallops With Curry Sauce

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Ingredients

  • FOR THE CURRY SAUCE:
  • 1 tablespoon unsalted butter
  • 1/2 cup finely-chopped onion
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 4 teaspoons curry powder
  • 1 cup chicken stock
  • 1/2 cup fresh orange juice
  • 1 cup heavy cream
  • FOR THE SCALLOPS:
  • 16 large sea scallops
  • 2 large eggs beaten with
  • 1 tablespoon water
  • Emeril's Essence see * Note
  • Salt to taste
  • 1/4 pound cooked angel hair pasta
  • Vegetable oil for deep-frying

Details

Servings 4

Preparation

Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

For the Curry Sauce: In a saucepan, melt the butter over medium-high heat. Add the onion and sauté until tender, about 3 minutes. Add the ginger, garlic, and curry powder, and cook, stirring, for 1 minute. Add the chicken stock and orange juice, and bring to a boil. Cook until reduced by 1/2, about 3 minutes, stirring occasionally. Add the cream and cook until thickened, about 1 minute. Strain and serve with the scallops.

For the Scallops: In a deep fryer or a deep, heavy saucepan, heat vegetable oil to 360 degrees.

Lightly coat the scallops with the eggwash and season the scallops with Essence and salt. Wrap each scallop with strands of cooked pasta until completely covered like a rubber band ball. Place the covered scallops in batches in the hot oil and cook just until golden brown, turning, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot, 4 scallops per person, with the curry sauce.

This recipe yields 4 servings.

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