Curried Scallops With Angel Hair Pasta

• 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

1. 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.
2. 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.
3. Transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
4. 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.
5. 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.

pasta, extravirgin olive oil, onion, curry powder, chicken broth, milk, tomato paste, fresh scallops, chicken broth

Taken from www.allrecipes.com/recipe/222626/curried-scallops-with-angel-hair-pasta/ (may not work)