Firecracker Curried Scallops & Linguine
8 oz. linguine
2 Tbs olive oil
2 Tbs fresh ginger minced
3 cloves garlic minced
1/2 lb. bay scallops
1 Tbs garam masala**
1/8-1/2 tsp cayenne pepper (depends on how spicy you want it)
salt & pepper
2 scallions sliced thin on the bias
2 Tbs chopped cilantro
lemon wedges for serving
**Garam masala is available as a commercially-prepared ground mixture. Many such mixtures may include a higher proportion of less-expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star anise and fennel.
Boil a large pot of salted water and cook 8oz of linguine according to package directions.
When the past is almost done, heat the oil over medium high heat until hot. Add the ginger and garlic and swirl around to coat with oil.
Add the scallops in a single layer and brown on one side. Add the garam masala and cayenne pepper and quickly stir-fry together (scallops should still be plump).
Transfer to a bowl and add the scallions and cilantro. Add the cooked pasta and toss to coat the pasta with the sauce. Serve immediately with lemon or lime wedges.