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fettuccine salt bulb fennel apple red pepper unsalted butter peanut oil Curry Garam Masala cayenne pepper scallops salt olive oil white wine scallions fresh coriander leaves
Viewed: 71 - Published at: 5 years agoIngredients
- 1 pound fettuccine
- 1 teaspoon salt
- 1 small bulb fennel, diced
- 1 leek, diced
- 1 Granny Smith apple, diced
- 1/2 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
- 1/4 cup white wine or dry vermouth
- 4 scallions cut on the bias in 1/2-inch pieces
- 1 to 1 1/2 tablespoons chopped fresh coriander leaves
Method
- Bring six quarts salted water to boil for the fettuccine.
- Saute 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.
- Remove from heat and stir in the remaining butter.
- 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.
- 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.
