Curried Scallops in Rice Ring

Recipe Description

Makes 6 servings

Ingredients

  • vegetable cooking spray
  • 1½ pound bay scallops
  • 1 tablespoon margarine
  • 1 medium onion, chopped
  • 1 teaspoon all-purpose flour
  • ½ teaspoon salt
  • 1 x 8-ounce bottle clam juice
  • 1 cup evaporated skim milk
  • 1 red apple, cored and chopped
  • ½ teaspoon curry powder
  • 6 cups hot cooked rice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced pimento
  • Chutney, chopped peanuts, grated coconut, and raisins for condiments (optional)

Directions

  1. Coat large skillet with cooking spray and place over medium heat until hot.
  2. Add scallops; cook until scallops are almost done, 2 to 3 minutes.
  3. Remove scallops from skillet; keep warm.
  4. Melt margarine in skillet; add onion and cook 1 to 2 minutes or until tender.
  5. Stir in flour and salt; cook, stirring, 2 minutes over medium-high heat.
  6. Gradually add clam juice and milk, stirring constantly until thickened.
  7. Stir in scallops, apple and curry powder. Keep warm.
  8. Combine rice, parsley and pimento; pack into 2-quart ring mold coated with cooking spray.
  9. Unmold onto serving platter and fill center of ring with curried scallops.
  10. Serve with chutney, chopped peanuts, coconut and raisins.
This article uses material from the "Curried Scallops in Rice Ring" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License