Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lemon Scallops with Curry Yogurt Sauce




Source of Recipe


Internet


List of Ingredients




8 oz Spaghetti
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 plain, 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-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 saut� 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 Pasta in boiling water according to box directions, stirring frequently. Drain and briefly rinse.

6 Add 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