Curried Scallops in Rice Ring

Yield:
6 servings

Ingredients:

  1. non-stick cooking spray
  2. 1 1/2 lbs. bay scallops
  3. 1 tablespoon margarine
  4. 1 medium onion, chopped
  5. 1 teaspoon all-purpose flour
  6. 1/2 teaspoon salt
  7. 1 bottle (8 oz.) clam juice
  8. 1 cup evaporated skim milk
  9. 1 red apple, cored and chopped
  10. 1/2 teaspoon curry powder
  11. 6 cups hot cooked rice
  12. 1 tablespoon snipped parsley
  13. 1 tablespoon diced pimiento
  14. Optional condiments
  15. Chutney
  16. chopped peanuts
  17. grated coconut
  18. raisins
Directions:

Coat large skillet with non-stick spray and place over medium heat until hot. Add scallops; cook until scallops are almost done, 2 to 3 minutes. Remove scallops from skillet; keep warm.

Melt margarine in skillet; add onion and cook 1 to 2 minutes or until tender. Stir in flour and salt; cook, stirring for 2 minutes over medium-high heat. Gradually add clam juice and milk, stirring constantly until thickened. Stir in scallops, apple and curry powder. Keep warm.

Combine rice, parsley, and pimiento; pack into 2-quart ring mold coated with non-stick spray. Unmold onto serving platter and fill center of ring with curried scallops. Serve with chutney, chopped peanuts, grated coconut, and raisins.



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