- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- 1 tart apple, MacIntosh or Granny Smith, cored and chopped
- 1 tomato, chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon margarine
- 1 cup sliced mushrooms
- 1/2 pound uncooked scallops, cleaned
- 1/2 pound uncooked medium shrimp, shells removed, cleaned
- Salt and ground pepper
- 1/2 cup chicken stock
- 1 tablespoon tomato paste
- 1 tablespoon curry powder, or more to taste
- 1 pound dried fettuccine pasta, cooked according to directions
In a large saute pan over high heat, warm 2 tablespoons of the oil. Add the vegetables and garlic and saute for 10 minutes. Add the apple, tomato, thyme and bay leaf and cook for 5 minutes more. Remove the bay leaf and set the pan aside.
In a medium saute pan over high heat, add the remaining tablespoon of vegetable oil and the margarine. Add the mushrooms and saute for 1 minute. Add the scallops and shrimp and saute for 4 to 5 minutes, until the shrimp are pink and curled. Season with salt and pepper to taste.
Add the chicken stock, tomato paste and curry powder to the vegetables and simmer for 5 minutes. Add the seafood and stir to combine. Add to the pasta and toss together. Serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
704 calories; 18g total fat; 105mg cholesterol; 275mg sodium; 100g carbohydrates; 8g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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