Fettuccine With Curry and Sea Scallops

Ingredients

• 1 pound fettuccine
• 1 teaspoon salt
• 1 small bulb fennel, diced
• 1 leek, diced
• 1 Granny Smith apple, diced
• ½ 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
• ¼ cup white wine or dry vermouth
• 4 scallions cut on the bias in 1/2-inch pieces
• 1 to 1 ½ tablespoons chopped fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    714 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 103 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 30 grams protein; 42 milligrams cholesterol; 1064 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring six quarts salted water to boil for the fettuccine.
2. 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.
3. Remove from heat and stir in the remaining butter.
4. 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.
5. 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.

30 minutes