Lemon Scallops with Curry Yogurt Sauce recipe

Ingredients:
1/2 box ( 8 oz / 227g ) Notta Pasta

1 & 1/4 lbs sea
scallops

Lemon & Pepper Seasoning Salt, to taste

2 Tbsp
butter

1 bunch scallions, chopped, greens separated from whites


4 cloves garlic, minced

2 tsp Madras curry powder


1 & 1/2 cups plain, whole milk yogurt

1 lemon (1 Tbsp fresh
lemon juice & 4 wedges)

2 Tbsp chopped cilantro

Procedures:
1 Put a
large pot of salted water on to boil for pasta.
2 Pat scallops dry and
sprinkle with lemon & pepper seasoning salt.
3 In a large skillet, melt
butter over a medium-high heat, until foamy. Pan-sear scallops until lightly
browned on both sides. Transfer to plate and cover to keep warm.
4 In
same skillet sauté the white parts of scallions and garlic until soft. Add
curry powder and stir until incorporated and fragrant. Add yogurt and lemon
juice. Cook until combined and heated through.
5 Cook Notta Pasta in
boiling water according to box directions, stirring frequently. Drain and
briefly rinse.
6 Add Notta Pasta and green parts of scallions to
skillet. Toss until combined. Pour Pasta onto platter or divide between four
plates. Top with scallops and any accumulated broth. Sprinkle with cilantro
and serve with lemon wedges.