Linguine/scallops/curry crm sce

4 servings

Ingredients

Quantity Ingredient
¼ cup Butter
2 Cloves garlic; minced
2 teaspoons Minced gingerroot
1 tablespoon Curry powder
1 cup Whipping cream
1 pounds Scallops
½ cup Dry white wine or stock
1 Sweet red pepper; peel, diced
¼ cup Chopped green onions
Salt and pepper
1 pounds Linguine

Directions

In skillet melt ½ 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 ¾ cup. Cut scallops into ¼ 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 ¼ 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: 5½ Grain(Starch); 2 ½ Lean Meat; ½ Vegetable; 0 Fruit; 6 ½ Fat; 0 Other Carbohydrates

Recipe by: Canadian Living

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