Angel Hair-Covered Fried Scallops with Curry Sauce

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • For the Curry Sauce:
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped onion
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 4 teaspoons curry powder
  • 1 cup chicken stock
  • 1/2 cup fresh orange juice
  • 1 cup heavy cream
  • For the Scallops:
  • 16 large sea scallops
  • 2 large eggs, beaten with 1 tablespoon water
  • Essence, recipe follows
  • Salt
  • 1/4 pound cooked angel hair pasta
  • Vegetable oil, for deep-frying
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
For the Scallops:
  • 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 F.

  • 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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