8 oz. linguine
2 tbsp. olive oil
2 tbsp. ginger (minced)
3 cloves garlic (minced)
1/2 pound bay scallops
1/4 pound pancetta (cubed)
1 tbsp. garam masala
1 tsp. curry powder
1 tsp. tumeric
1/2 tsp. red pepper powder (coarse)
1/8 tsp. cayenne pepper
1 cup dashi broth(see recipe below)
3 scallions (chopped thin on the bias)
2 tbsp. cilantro (chopped)
lime slice for serving
8 cups water
2 pieces of dashi konbu (about 5"x5")
1 1/2 cup bonito flakes (packed)
1/2 cup plus 1 tbsp. soy sauce
1/3 cup mirin
2 tbsp. sugar
cook time: 1 hour 30 mins.
place the 8 cups of water and the konbu pieces in large pan. bring to a boil then lower heat to low, cover and low simmer for 30 mins. remove the konbu pieces and add in 1 cup of the bonito flakes. cover and low simmer for another 30 mins. strain the broth into a bowl, and add liquid back to the pan. add the remaining bonito flakes to the broth and low simmer for another 30 mins. strain again, and pour broth back into the pan. add in the soy sauce, mirin, and sugar and mix together. cool and place in the refrigerator.
broth will last 3-4 days chilled in the refrigerator or pour into ice cube trays and freeze for later use.
makes about 8 cups of dashi broth.
boil a large pot of salted water and cook 8oz. of linguine according to package directions. 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.
add the scallops in a single layer and brown on one side. add the garam masala, curry powder, tumeric, red pepper powder, and cayenne pepper and quickly stir-fry together for about 2 mins. then add in the dashi broth.
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 lime wedges.