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Linguine With Scallops In Curried Cream Sauce

pasta, shellfish

1/4 cup butter
2 cloves garlic; minced
2 teaspoons minced gingerroot
1 tablespoon curry powder
1 cup whipping cream
1 pound scallops
1 sweet red pepper; peeled, seeded and diced
1/2 cup dry white wine or chicken stock
1 pound linguine
1/4 cup chopped green onions
salt and pepper

Nibble on a mild pate appetizer and finish with a fresh fruit dessert. In skillet, melt half of the butter over medium heat. Cook garlic with ginger for 2 minutes or until fragrant and tender but not browned. Add curry powder; cook for 1 minute, stirring constantly. Pour in cream; increase heat to medium high and bring to boil. Cook until sauce is reduced to about 3/4 cup Meanwhile, cut scallops crosswise into 1/4-inch rounds; set aside. In separate skillet, melt remaining butter over medium high heat. Add red pepper and cook, stirring occasionally, for about 2 minutes or until softened slightly. Pour in wine; bring to boil. Reduce heat to low; add scallops. Cover and simmer for 2 to 3 minutes or until scallops are opaque. With slotted spoon, remove scallops and red pepper; set aside. Increase heat to medium-high; cook liquid for 2 minutes or until reduced to 1/4 cup. Stir into cream sauce along with scallops and pepper. Meanwhile, in large pot of boiling salted water, cook Linguine until ad dense (tender but firm); drain welt Toss scallop mixture with linguine and onions. Season with salt and pepper to taste.

Contributor: Canadian Living - February, 1988

Yield: about 6 serving

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