Cooking Index - Cooking Recipes & IdeasAngel Hair-Covered Fried Scallops With Curry Sauce Recipe - Cooking Index

Angel Hair-Covered Fried Scallops With Curry Sauce

Type: Fish
Serves: 4 people

Recipe Ingredients

  For The Curry Sauce
1 tablespoon 15mlUnsalted butter
1/2 cup 31g / 1.1ozFinely-chopped onion
2 teaspoons 10mlMinced fresh ginger
1 teaspoon 5mlMinced garlic
4 teaspoons 20mlCurry powder
1 cup 237mlChicken stock
1/2 cup 118mlFresh orange juice
1 cup 237mlHeavy cream
  For The Scallops
16   Sea scallops (large)
2   Eggs - beaten with
1 tablespoon 15mlWater
  Emeril's Essence - see *hints
  Salt - to taste
1/4 lb 113g / 4ozCooked angel hair pasta
  Vegetable oil - for deep-frying

Recipe Instructions

For the Curry Sauce: In a saucepan, melt the butter over medium-high heat. Add the onion and saute 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.

Hints

See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.


Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E14) - from the TV FOOD - NETWORK"

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