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Ingredients

2 ounces whole-wheat angel hair pasta 1 teaspoon extra-virgin olive oil 1 onion, chopped 1 teaspoon curry powder ¼ cup fat free, low-sodium chicken broth ¼ cup evaporated skim milk 2 teaspoons low-sodium tomato paste 10 ounces fresh scallops ¼ cup fat free, low-sodium chicken broth

Nutrition Info

412.7 calories carbohydrate: 40.1 g cholesterol: 91 mg fat: 15.9 g fiber: 2.9 g protein: 27.2 g saturatedFat: 3 g servingSize: - sodium: 432.3 mg sugar: 8 g transFat: : - unsaturatedFat: : -

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

2 servings

Yummy scallop dish.