Preparation:
In skillet melt 1/2 butter over medium heat; cook garlic and ginger root (2 minutes). Add curry powder, cook for 1 minutes Pour in cream; increase heat, bring to boil. Cook until sauce is reduced to 3/4 cup. Cut scallops into 1/4 in. rounds; set aside. In separate skillet melt remaining butter and cook red pepper (2 minutes). Pour in wine, bring to boil. Reduce heat to low; add scallops.
Cover and simmer 2-3 min (scallops opaque). With slotted spoon remove scallops and red pepper; set aside. Increase heat, cook liquid (2 minutes) or until reduced to 1/4 cup. Stir into cream sauce along with scallops and red pepper. Cook linguine, drain well. Toss with scallop mixture and onions. Season with salt and pepper to taste. |
