curried scallops with angel hair pasta

Ingredients

• Servings: 2
• 2 ounces whole-wheat angel hair pasta
• 1 teaspoon extra-virgin olive oil
• 1 onion, chopped
• 1 teaspoon curry powder
• 1/4 cup fat free, low-sodium chicken broth
• 1/4 cup evaporated skim milk
• 2 teaspoons low-sodium tomato paste
• 10 ounces fresh scallops
• 1/4 cup fat free, low-sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a pot of lightly salted water to a boil. cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. divide between 2 plates and keep warm.
• heat olive oil in a skillet over medium heat. cook and stir onion in the hot oil until softened, about 3 minutes. stir curry powder into the onion; cook and stir 1 minute more.
• transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
• return the skillet to medium heat. sear scallops on each side in the hot skillet, 2 to 3 minutes per side. place scallops atop the angel hair pasta; keep warm.
• pour 1/4 cup chicken broth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour the contents of the skillet into the blender; blend until smooth and return the mixture to the skillet. simmer the sauce until warm; pour over the scallops and pasta to serve.