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.

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