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Dish Name: Lemon Scallops with Curry Yogurt Sauce
Category: Pasta

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1/2 box ( 8 oz / 227g ) Notta Pasta  
1 & 1/4 lbs sea scallops  
Lemon & Pepper Seasoning Salt
to taste 2 Tbsp butter 1 bunch scallions
greens separated from whites 4 cloves garlic
minced 2 tsp Madras curry powder 1 & 1/2 cups plain
whole milk yogurt 1 lemon (1 Tbsp fresh lemon juice & 4 wedges) 2 Tbsp chopped cilantro

Preparation Method:

1 Put a large pot of salted water on to boil for pasta.

2 Pat scallops dry and sprinkle with lemon & pepper seasoning salt.

3 In a large skillet, melt butter over a medium-high heat, until foamy.

Pan-sear scallops until lightly browned on both sides.

Transfer to plate and cover to keep warm.

4 In same skillet sauté the white parts of scallions and garlic until soft.

Add curry powder and stir until incorporated and fragrant.

Add yogurt and lemon juice.

Cook until combined and heated through.

5 Cook Notta Pasta in boiling water according to box directions, stirring frequently.

Drain and briefly rinse.

6 Add Notta Pasta and green parts of scallions to skillet.

Toss until combined.

Pour Pasta onto platter or divide between four plates.

Top with scallops and any accumulated broth.

Sprinkle with cilantro and serve with lemon wedges.


Related Images


Other Recipes in Pasta
:: Tuna Casserole
:: Pineapple Noodle
:: Gluten Free Baked 'Mac & Cheese'
:: Notta Pasta with Tomato, Basil and Caper Sauce
:: Pasta with Walnuts & Asparagus
:: Rice Pasta with Sesame Basil Pesto
:: Lemon Scallops with Curry Yogurt Sauce
:: Zucchini Stew
:: Spinach Ricotta Pie
:: Aegean Artichoke & Penne Pasta Salad



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