Curried Scallops with Fettucine
- Servings: 4
Source: Martha Stewart Living, July 2002
- Coarse salt
- 1/4 cup all-purpose flour
- 1 teaspoon plus a pinch of curry powder
- Freshly ground pepper
- 1 pound sea scallops, tough muscles removed
- 2 tablespoons olive oil
- 1 cup homemade or low-sodium canned chicken stock
- 1/2 cup heavy cream
- 8 ounces fettucine
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Bring a large saucepan of water to a boil, and add a generous amount of salt. In a medium bowl, whisk together flour and 1 teaspoon curry powder; season with salt and pepper. Working one at a time, dredge the scallops in the flour mixture, turning to coat both sides. Tap off excess flour; place on a large plate.
In a large nonstick skillet, heat olive oil over medium-high heat until it is very hot but not smoking. Add scallops, being careful not to overcrowd pan. Sear until golden on both sides, about 2 minutes per side. Transfer to a plate; keep warm.
Deglaze skillet; add chicken stock and cream, and bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom. Season with salt, pepper, and remaining pinch of curry powder. Cook until sauce is slightly thickened, about 2 minutes.
Meanwhile, cook fettucine in boiling water until it is al dente according to package directions. Drain in a colander; toss with sauce. Transfer to a serving platter. Top with scallops, and garnish with parsley. Serve immediately.