Curried Scallops in Rice Ring

Customer Rating: 5

1 Ratings 0 Comments

Yield: 6 servings

Ingredients

non-stick cooking spray

1 1/2 lbs. bay scallops

1 tablespoon margarine

1 medium onion, chopped

1 teaspoon all-purpose flour

1/2 teaspoon salt

1 bottle (8 oz.) clam juice

1 cup evaporated skim milk

1 red apple, cored and chopped

1/2 teaspoon curry powder

6 cups hot cooked rice

1 tablespoon snipped parsley

1 tablespoon diced pimiento

Optional condiments

Chutney

chopped peanuts

grated coconut

raisins

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Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 440

Calories From Fat: 27

Total Fat: 3.6g

Cholesterol: 39mg

Sodium: 1315mg

Total Carbohydrates: 70.7g

Protein: 28.4g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

Please note that some ingredients and brands may not be available in every store.