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

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

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; carbohydrates 66.1g; dietary fiber 9g; sugars 6g; fat 4.4g; saturated fat 0.6g; cholesterol 18.5mg; vitamin a iu 5279IU; vitamin c 28mg; folate 139.8mcg; calcium 151mg; iron 4.5mg; magnesium 136.2mg; potassium 832.5mg; sodium 434.7mg; thiamin 0.3mg.

4 starch, 1 vegetable, 2 lean meat, 1/2 fat

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