Instructions

For the Curry Sauce:
In a saucepan, melt the butter over medium-high heat. Add the onion and sautÈ until tender, about 3 minutes. Add the ginger, garlic and curry powder, and cook, stirring, for 1 minute. Add the chicken stock and orange juice, and bring to a boil. Cook until reduced by half, stirring occasionally.
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In a deep-fryer or a deep, heavy saucepan, heat vegetable oil to 360?F.
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Lightly coat the scallops with the egg-wash and season the scallops with Essence and salt. Wrap each scallop with strands of cooked pasta until completely covered like a rubber band ball. Place the covered scallops in batches in the hot oil and cook just until golden brown, turning, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels.
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To the curry sauce, add the cream and cook until thickened, about 1 minute. Strain the curry sauce into a clean saucepan.
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Serve hot, 4 scallops per person, with the curry sauce.
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Yield: 4 servings