Angel Hair-Covered Fried Scallops With Curry Sauce

Recipe Ingredients

		For The Curry Sauce
1 tablespoon	15ml	Unsalted butter
1/2 cup	31g / 1.1oz	Finely-chopped onion
2 teaspoons	10ml	Minced fresh ginger
1 teaspoon	5ml	Minced garlic
4 teaspoons	20ml	Curry powder
1 cup	237ml	Chicken stock
1/2 cup	118ml	Fresh orange juice
1 cup	237ml	Heavy cream
		For The Scallops
16		Sea scallops (large)
2		Eggs - beaten with
1 tablespoon	15ml	Water
		Emeril's Essence - see *hints
		Salt - to taste
1/4 lb	113g / 4oz	Cooked 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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