Linguine/Scallops/Curry Crm Sce

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
2		Garlic - minced
2 teaspoons	10ml	Minced gingerroot
1 tablespoon	15ml	Curry powder
1 cup	237ml	Whipping cream
1 lb	454g / 16oz	Scallops
1/2 cup	118ml	Dry white wine or stock
1		Sweet red pepper - peel, diced
1/4 cup	15g / 0.5oz	Chopped green onions
		Salt and pepper
1 lb	454g / 16oz	Linguine

Recipe Instructions

In skillet melt 1/2 butter over medium heat; cook garlic and ginger root (2 minutes). Add curry powder, cook for 1 minutes Pour in cream; increase heat, bring to boil. Cook until sauce is reduced to 3/4 cup. Cut scallops into 1/4 in. rounds; set aside. In separate skillet melt remaining butter and cook red pepper (2 minutes). Pour in wine, bring to boil. Reduce heat to low; add scallops.

Cover and simmer 2-3 min (scallops opaque). With slotted spoon remove scallops and red pepper; set aside. Increase heat, cook liquid (2 minutes) or until reduced to 1/4 cup. Stir into cream sauce along with scallops and red pepper. Cook linguine, drain well. Toss with scallop mixture and onions. Season with salt and pepper to taste.

Source:
Canadian Living

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