Curry pasta recipe?

GrateEggspectations

I went to pull up my fave curry scallop pasta recipe, from Maria Hodgson, at https://cooking.nytimes.com/recipes/3844-fettuccine-with-curry-and-sea-scallops, but see that it is now behind a paywall. 

Does anyone have a copy of the recipe or, as an alternative, another great curry pasta recipe to share?

Thanks in advance!

JohnInCarolina

I do not, but until now I was unaware that this was a thing, so now I will be following this thread in the expectation of hearing from the usual suspects!

GrateEggspectations

JohnInCarolina said:

I do not, but until now I was unaware that this was a thing, so now I will be following this thread in the expectation of hearing from the usual suspects!

Truly delicious. You haven’t lived until you try it. 

Botch

I would get their daily email of recipes, and you could download up to three of them a month, which worked well for me.  I just tried today (first day of the month) and yep, paywall.  Might as well cancel the emails now (and unfortunately I didn't download that particular recipe, sounds delish).  

Yno

Sounds interesting. I love scallops, and am getting more into curries. So I did a web search and came up with this:

Fettuccine With Curry and Sea Scallops Recipe - NYT Cooking

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Fettuccine With Curry and Sea Scallops

By Moira Hodgson

 

YIELD 4 servings TIME 30 minutes

 

INGREDIENTS

 

1 pound fettuccine

1 teaspoon salt

1 small bulb fennel, diced 1 leek, diced

1  Granny Smith apple, diced

½ red pepper, diced

2  tablespoons unsalted butter 1 tablespoon peanut oil

1 tablespoon medium hot curry powder

1 teaspoon garam masala Pinch cayenne pepper

1  pound sea scallops

Coarse salt and freshly ground pepper to taste

2  tablespoons olive oil

¼ cup white wine or dry vermouth

4 scallions cut on the bias in 1/2-inch pieces

1 to 1 ½ tablespoons chopped fresh coriander leaves

PREPARATION

 

Step 1

Bring six quarts salted water to boil for the fettuccine.

 

Step 2

Sauté the fennel, leek, apple and red pepper in one tablespoon butter and the peanut oil for five minutes. Add the curry powder, garam masala and cayenne and cook, stirring, for five more minutes.

 

Step 3

Remove from heat and stir in the remaining butter.

 

Step 4

Dry the scallops with paper towels. Season with salt and pepper and sear in the olive oil in large frying pan. Add the curry powder and the garam masala and cook, stirring, two minutes. De-glaze with the white wine or vermouth. Place the scallops in a heated bowl large enough to hold the pasta as well.

 

Step 5

Drain the fettuccine (it should be al dente) and add it to the bowl with the scallops. Toss well, correct seasoning, sprinkle with scallions and coriander and serve.

 

PRIVATE NOTES

 

Leave a Private Note on this recipe and see it here.

GrateEggspectations

@Yno: Bingo! Thank you so much for finding this. I Googled the title but could only find evidence of the recipe behind a paywall. Are you an NYT subscriber? Thanks again.

Yno

Not a subscriber. I don't know how this one came up for free, but enjoy!

GrateEggspectations

@Yno: Thanks again, friend. This is precisely why I appreciate this forum so much!