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Firecracker Curried Scallops with Linguine

Whenever I hear the word “quick” or “light” to describe a recipe, I tend to equate it with “light on flavour”. The irony is that most of the things I cook require less than 15 minutes of prep and a total of less than an hour to complete. I guess this means I should give
Course Entree
Cuisine Experimental, Southeast Asian
Level Intermediate
Main Ingredient Pasta, Shellfish
Diet Dairy-Free, Pescatarian


  • 8 ounces linguine .
  • 2 tablespoons olive oil
  • 2 tablespoons ginger fresh minced
  • 3 cloves garlic minced
  • 1/2 lb bay scallops .
  • 1 tablespoon garam masala
  • 1/8 - 1/2 teaspoon cayenne pepper (depends on how spicy you want it)
  • salt pepper &
  • 2 scallions sliced thin on the bias
  • 2 tablespoons cilantro chopped
  • wedges lemon for serving


  1. Boil a large pot of salted water and cook 8oz of linguine according to package directions.
  2. 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.
  3. 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).
  4. 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.