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Lemon Scallops with Curry Yogurt Sauce




Source of Recipe


Gluten-Free Recipe Club


Recipe Introduction


Lemon, yogurt and curry give this dish a light and refreshing flavor.





List of Ingredients




1/2 box ( 8 oz / 227g ) Notta Pasta

1 & 1/4 lbs sea scallops

Lemon & Pepper Seasoning Salt, to taste
2 Tbsp butter
1 bunch scallions, chopped, greens separated from whites
4 cloves garlic, minced
2 tsp Madras curry powder
1 & 1/2 cups whole milk yogurt
1 lemon (1 Tbsp fresh lemon juice & 4 wedges)
2 Tbsp chopped cilantro


Recipe



1 Put a large pot of salted water on to boil for pasta.
2 Pat scallops dry and sprinkle with lemon & pepper seasoning salt.
3 In a large skillet, melt butter over a medium-heat, until foamy. Pan-sear scallops until lightly browned on both sides. Transfer to plate and cover to keep warm.
4 Sauté the white parts of scallions and garlic until soft. Add curry powder and stir until mixed into vegetables 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.