How to make it

  • In a blender or food processor, puree chicken broth, evaporated milk, mango and jalapeno pepper until smooth. Set aside.
  • Heat water in a large, deep saucepan.
  • Add onion, cooking until translucent.
  • Add garlic and tomato and cook 2-3 minutes further.
  • Stir in tomato paste, basil, thyme, mustard powder, and curry powder. Cook 1 minute, until fragrant.
  • Add pureed milk / broth / mango mixture and bring to a simmer. DO NOT LET BOIL!
  • Cook, uncovered, on LOW for 20 minutes, stirring occasionally.
  • In a separate frypan over high heat, heat olive oil.
  • Sear scallops, without stirring, 1 minute on each side.
  • Add scallops to simmering curry sauce, followed by the cooked pasta. Simmer 1 minute, stirring, then serve.

Reviews & Comments 4

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    " It was excellent "
    chefmeow ate it and said...
    It is extremely impressive. I love the sounds of this. Greatness and a high 5.
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  • leonora5 6 years ago
    I'm so impressed - this is really a special combination of ingredients! YUM!
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  • mbelisle 6 years ago
    This looks really good. Thanks for the recipe!
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 434.8
    Total Fat: 5.4 g
    Cholesterol: 40.9 mg
    Sodium: 913.1 mg
    Total Carbs: 58.9 g
    Dietary Fiber: 3.1 g
    Protein: 35.9 g
    Was this review helpful? Yes Flag

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