FETTUCCINE WITH CURRY AND SEA SCALLOPS

Fettuccine With Curry and Sea Scallops image

Provided by Moira Hodgson

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound fettuccine
1 teaspoon salt
1 small bulb fennel, diced
1 leek, diced
1 Granny Smith apple, diced
1/2 red pepper, diced
2 tablespoons unsalted butter
1 tablespoon peanut oil
1 tablespoon medium hot curry powder
1 teaspoon garam masala
Pinch cayenne pepper
1 pound sea scallops
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1/4 cup white wine or dry vermouth
4 scallions cut on the bias in 1/2-inch pieces
1 to 1 1/2 tablespoons chopped fresh coriander leaves

Steps:

Bring six quarts salted water to boil for the fettuccine.
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.
Remove from heat and stir in the remaining butter.
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.
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.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 11 grams, Carbohydrate 105 grams, Fat 19 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 935 milligrams, Sugar 11 grams, TransFat 0 grams