Angel Hair Covered Fried Scallops With Curry Sauce Recipe

• 1 Tbsp. unsalted butter
• 1/2 c. finely-minced onion
• 2 tsp chopped fresh ginger
• 1 tsp chopped garlic
• 4 tsp curry pwdr
• 1 c. chicken stock
• 1/2 c. fresh orange juice
• 1 c. heavy cream
• 16 lrg sea scallops
• 2 lrg Large eggs beaten with
• 1 Tbsp. water see * Note Salt to taste
• 1/4 lb cooked angel hair pasta Vegetable oil for deep-frying

1. For the Curry Sauce: In a saucepan, heat the butter over medium-high heat.
2. Add in the onion and saute/fry till tender, about 3 min.
3. Add in the ginger, garlic, and curry pwdr, and cook, stirring, for 1 minute.
4. Add in the chicken stock and orange juice, and bring to a boil.
5. Cook till reduced by 1/2, about 3 min, stirring occasionally.
6. Add in the cream and cook till thickened, about 1 minute.
7. Strain and serve with the scallops.
8. For the Scallops: In a deep fryer or possibly a deep, heavy saucepan, heat vegetable oil to 360 degrees.
9. Lightly coat the scallops with the eggwash and season the scallops with Essence and salt.
10. Wrap each scallop with strands of cooked pasta till completely covered like a rubber band ball.
11. Place the covered scallops in batches in the warm oil and cook just till golden, turning, about 2 min.
12. Remove from the oil with a slotted spoon and drain on paper towels.
13. Serve warm, 4 scallops per person, with the curry sauce.
14. This recipe yields 4 servings.

unsalted butter, onion, fresh ginger, garlic, curry, chicken stock, orange juice, heavy cream, scallops, eggs, water, vegetable oil

Taken from cookeatshare.com/recipes/angel-hair-covered-fried-scallops-with-curry-sauce-65347 (may not work)