Instructions: Bring a large pot of water to a boil. In a medium bowl, whisk together flour, 1 teaspoon curry powder, a pinch of salt, and a pinch of pepper. Dredge scallops in flour mixture, tapping off excess.

In a large nonstick skillet, heat oil until very hot over medium-high heat. Add scallops, being sure not to crowd them. Sear until golden, about 2 minutes per side. (Be sure to watch the scallops carefully while theyre in the pan; if they cook for too long, theyll turn rubbery and dry.) Transfer to a platter, and keep warm.

Add chicken stock and cream to the pan. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Season with the pinch of curry powder, salt, and pepper. Cook until slightly thickened, about 2 minutes.

While scallops are cooking, add salt and fettuccini to boiling water, and cook until noodles are al dente according to manufacturers directions (about 5 minutes). Drain fettuccini, and add to sauce. Toss to combine. Transfer to a platter. Top with scallops, and garnish with parsley.

This recipe yields 4 servings.

Comments: When buying scallops, choose those with the mildest odor and a fresh, moist sheen.

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