This dish is light and colorful with just a bit of heat from the curry.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1992
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 24.1g 48% DV; carbohydrates 66.1g 21% DV; exchange other carbs 4.5; dietary fiber 9g 36% DV; sugars 6g; fat 4.4g 7% DV; saturated fat 0.6g 3% DV; cholesterol 18.5mg 6% DV; vitamin a iu 5279IU 106% DV; vitamin c 28mg 47% DV; folate 139.8mcg 35% DV; calcium 151mg 15% DV; iron 4.5mg 25% DV; magnesium 136.2mg 49% DV; potassium 832.5mg 23% DV; sodium 434.7mg 17% DV; thiamin 0.3mg 32% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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