Pumpkin Peanut Curry Noodles With Five Spice Seared Scallops And Shrimp Food

PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP

PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP image

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound spaghetti
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin
2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Steps:

Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it. While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp. Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

SEARED SCALLOPS WITH CREAMY NOODLES AND PEAS

Seared Scallops With Creamy Noodles and Peas image

Pairing the delicate sweetness of sea scallops and peas this is a meaty, substantial meal accompanied by a rich white wine sauce studded with chopped chives.From the May 2007 issue of Gourmet.

Provided by Leslie in Texas

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces medium egg noodles
1 cup frozen baby peas
3/4 lb large scallop, about 15, tough ligament removed from side of each if attached, halved horizontally
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
2 tablespoons water
2/3 cup heavy cream
1/4 cup chopped fresh chives

Steps:

Cook noodles in a large pot of boiling salted water, uncovered, until almost al dente, about 5 minutes, then stir in peas and cook until noodles are al dente, about 2 minutes more.
Drain in a colander, then transfer to a platter and keep warm,loosely covered with foil.
While noodles cook, pat scallops dry and sprinkle with salt and pepper.
Heat butter in a 12 inch heavy skillet over moderately high heat until foam subsides, then add scallops.
Increase heat to high and sear scallops, turning over once, until golden brown and just cooked through, 2 minutes total.
Transfer to platter with noodles and keep covered.
Add wine to skillet, and deglaze by boiling, stirring, and scraping up any brown bits, 1 minute.
Stir in water and cream and boil until slightly reduced, about 3 minutes.
Season with salt and pepper; stir in chives and pour sauce over noodles and scallops.
Serve immediately.

Nutrition Facts : Calories 396.5, Fat 22.4, SaturatedFat 13.1, Cholesterol 114.3, Sodium 304.5, Carbohydrate 23.7, Fiber 2.6, Sugar 2.7, Protein 19.8

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