Grilled Scallops with Curried Noodles

When I decided to have a holiday last at the beginning of last month I really wanted to stay somewhere that was self-contained so that I could cook at least some of my own meals. It just makes things so much cheaper to go away if you don't go out for every meal. So, I sat down with Bills Sydney Food and picked out the recipes that I would make while away and packed a basket with ingredients, my knives and various other bits and pieces. In hindsight I wish I had also taken a fry pan and saucepan with me as the ones where I stayed were pretty awful. 

I will admit that this is one of the few recipes in the book that concerned me. However, I was going to the coast, where seafood is more readily available so thought that I had better try out at least a couple of the seafood dishes. I am going to be blunt, this dish was weird and I didn't like it. Perhaps if it was a hokkinen noodle instead of pasta however, I still don't think I would have enjoyed it. It is not one that I will be repeating. 

Grilled Scallops with Curried Noodles 

Ingredients: 

• 1 tbsp oil 
• 2 tbsp garlic, finely chopped 
• 2 tbsp Indian Madras curry paste (I used Pataks madras paste) 
• 1/2 tsp turmeric 
• 1 tsp salt 
• 1 tsp sugar 
• 1 c coconut milk 
• 3 tsp lime juice 
• 2 tsp soy sauce 
• 250 g angel hair pasta (I took spaghetti with me)
• 12 scallops 
• vegetable oil, for frying
• Parsley 

Method: 

• Heat oil over a medium heat. 
• Cook garlic for 30 seconds then add curry paste, turmeric, salt, sugar, coconut, lime juice and soy sauce and simmer for 5 minutes. 
• Cook pasta in boiling water until al dente then drain and mix in 2/3 curry sauce. 
• Heat some oil in a pan over high heat and cook scallops. 
• Server with noodles topping each scallop with a little curry sauce and then sprinkle with parsley.