Lemon Scallops with Curry Yogurt Sauce

1/2 box ( 8 oz / 227g ) Notta Pasta
1 & 1/4 lbs sea scallops
Lemon & Pepper Seasoning Salt, to taste
2 Tbsp butter
1 bunch scallions, chopped, greens separated from whites
4 cloves garlic, minced
2 tsp Madras curry powder
1 & 1/2 cups plain, whole milk yogurt
1 lemon (1 Tbsp fresh lemon juice & 4 wedges)
2 Tbsp chopped cilantro

1 Put a large pot of salted water on to boil for pasta.
2 Pat scallops dry and sprinkle with lemon & pepper seasoning salt.
3 In a large skillet, melt butter over a medium-high heat, until foamy. Pan-sear scallops until lightly browned on both sides. Transfer to plate and cover to keep warm.
4 In same skillet sauté the white parts of scallions and garlic until soft. Add curry powder and stir until incorporated and fragrant. Add yogurt and lemon juice. Cook until combined and heated through.
5 Cook Notta Pasta in boiling water according to box directions, stirring frequently. Drain and briefly rinse.
6 Add Notta Pasta and green parts of scallions to skillet. Toss until combined. Pour pasta onto platter or divide between four plates. Top with scallops and any accumulated broth. Sprinkle with cilantro and serve with lemon wedges.

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Gluten Free Amaranth Pasta

This recipe assumes that you know the basics of pasta making and is only providing you the ingredients and amounts. The first amount given for each ingredient is if you are using a pasta roller, the amount given in parentheses is used if you are extruding the pasta.

This pasta has a wonderful nutty flavor, which is enhanced even more if walnut oil is used. It goes well with any sauce but we recommend a zesty red marinara. It rolls and extrudes very nicely. Try serving this dish with some fresh baked Nu-World Foods Amaranth bread and a nice Chianti. Any pasta dish may be livened up by adding fresh vegetables or herbs. Try some steamed asparagus and fresh basil.

2/3 cup (1 cup) Nu-World Foods Amaranth flour
1/3 cup (1/4 cup) tapioca flour
1 (1) egg
1 (1) tablespoon vegetable or walnut oil (optional)
1-2 tablespoons (1-2 T) water, if and as needed

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Gluten Free Pasta Recipe

225g/8oz Amaranth flour
125g/5oz Tapioca Flour
1 Egg
1 tbsp Walnut Oil
1-2 tablespoons Water

1. Sift together the flours into a large mixing bowl.
2. Make a well in the centre then add the remaining ingredients and mix well.
3. Turn onto a lightly floured surface and knead for 10 minutes. until smooth and elastic.
4. Cover with clingfilm and allow to rest for 20 minutes.
5. Roll out thinly and form into whatever pasta shape your recipe calls for. Cook in boiling water for 3-4 minutes.

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Wheat-Free Pasta Recipes
more here:allergies.about.com/library/blwfnetpastalinks.htm

HOMEMADE (Fat Free) PASTA Recipe
more here:www.recipezaar.com/15767
Gluten free pasta recipes and many others from Notta Pasta - the wheat free pasta.

Gluten free pasta recipes from Notta Pasta.
more here:www.nottapasta.com/index.cfm

Improved Gluten Free Pasta Recipe
more here:www.recipezaar.com/119116
Gluten free recipes and recipe club from Notta Pasta.