Angel Hair-Covered Fried Scallops with Curry Sauce

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Great curry sauce!
I was craving curry after just getting back from the carribean and eating it there all week. This was a great quick & easy curry sauce! Great flavor!!! I added a little more salt & pepper, but followed the rest of the recipe to a T. Would highliy recommend.
I didn't make the pasta but just grilled scllops and put them over a saffron risoto and drizzled the curry on top. Will be making again and again!

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I tried making this recipe by simpler by mixing in the pasta with the curry sauce and cooking the scallops separate. I poured the oil from the scallops onto the pasta as well which gave it an extra little kick. All in all, it was a really tasty dinner!

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I've made this dish several times and it will be a fixture in my kitchen forever. Had to find an art wrapping the spaghetti and once I worked that out...pretty impressive. Everyone I have shared with absolutely think I"M THE BEST CHEF EVER :>

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What a wonderful comparison of crunchy and soft. Taste in delish!!!!

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I tried only the curry sauce from this recipe and was disappointed to find it a bit bland -- as did the rest of my family. A spicy curry, sure, but it lacked "something". I will most likely try a different curry sauce next time.

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I have made this dish 3 times... and it has never failed to disappoint. The curry is great, but then again, what isn't when you add heavy cream? Emeril's essence always adds a nice kick of flavor (I keep a shaker container of it in the pantry at all times. But trying to wrap the pasta around the scallop like a "rubber band" is impossible. You end up with oily, greasy fried pasta blobs with a scallop hanging onto a strand or two for dear life. It is a messy, messy meal to make and it is too oil-laden to eat. Last I checked, there was nothing appetizing about eating blobs of fried, greasy noodles. Yuck! This would be much better if the scallops were simply seared and served on a bed of angel hair with the curry sauce on top.

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I LOVED IT THE CURRY WAS THE BEST I EVER HAD

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This recipe is a major pain to make. It is really hard to get the angel hair to stay wrapped around the scallops. However, it is well worth the trouble. The flavor is unbelievable!

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I think that the curry sauce, when compared to something eaten at a thai place, left a little something to be desired. It seemed very americanized. But perhaps that's just me.