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Curried Scallops with Angel Hair Pasta

Rated as 2 out of 5 Stars

"Yummy scallop dish."
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Ingredients

25 m servings 413 cals
Original recipe yields 2 servings

Directions

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  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


Per Serving: 413 calories; 15.9 g fat; 40.1 g carbohydrates; 27.2 g protein; 91 mg cholesterol; 432 mg sodium. Full nutrition

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Reviews

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I didn't want to open a whole can of evaporated milk, so I used sour cream before and it went well. I also added some lime juice!

Not very good... Very bland, not enough curry to be a curry, not enough anything else to be anything else. As well, the runny sauce was definitely missing texture, blending everything made it wo...