In this recipe
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Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Lemon Scallops with Curry Yogurt Sauce
Lemon, yogurt and curry give this dish a light and refreshing flavor.
4 Servings
30 minutes
1 1/4 lbs sea scallops
Lemon and Pepper Seasoning
Salt
2 tablespoons butter
1 bunch scallions, chopped, greens separated from whites
4 cloves garlic, minced
2 teaspoons Madras curry powder
1 1/2 cups plain, whole milk yogurt
1 lemon (1 tablespoon fresh lemon juice and 4 wedges)
2 tablespoons chopped cilantro
1. | Put a large pot of salted water on to boil. |
2. | Pat scallops dry and sprinkle with Lemon and 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. |
Lemon Scallops with Curry Yogurt Sauce
Nutrition Facts:*
CALORIES: 420
FAT: 11g
CHOLESTEROL: 60mg
SODIUM: 680mg
CARBS: 58g
PROTEIN: 24g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com