This dish is light and colorful with just a bit of heat from the curry. Source: EatingWell Magazine, May/June 1992

EatingWell Test Kitchen
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Ingredients

Directions

  • Cook pasta in a large pot of boiling salted water until tender but firm, 10 to 15 minutes. Drain and rinse under cold water until cooled. Set aside.

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  • Whisk together yogurt and chicken broth in a small bowl, and set aside.

  • Heat oil in a wok over high heat until almost smoking. Add scallions, ginger, curry powder and garlic and stir-fry until fragrant, about 10 seconds. Add scallops and stir-fry until the flesh is opaque, about 2 minutes. Add spinach and stir-fry until the spinach is wilted but still bright green, about 1 minute. Add tomatoes and the reserved shells and toss until evenly distributed. Add the reserved yogurt mixture and toss again. Cover and cook until heated through, about 30 seconds. Taste and adjust seasoning with salt. Serve immediately.

Nutrition Facts

378 calories; 4.4 g total fat; 0.6 g saturated fat; 19 mg cholesterol; 435 mg sodium. 832 mg potassium; 66.1 g carbohydrates; 9 g fiber; 6 g sugar; 24.1 g protein; 5279 IU vitamin a iu; 28 mg vitamin c; 140 mcg folate; 151 mg calcium; 5 mg iron; 136 mg magnesium;

Reviews (1)

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Rating: 4 stars
10/30/2011
This recipe uses a lot of fresh and simple ingredients which of course I like but the dish fails to accomplish a rich or complicated taste. The end product ended up being bland and watery and I tried to liven the dish up with a sort of reduction sauce but the overall taste was still unsatisfying. Read More