Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4277/
Curried Scallops in Rice Ring
Customer Rating:
5
1 Ratings
0 Comments
Yield: 6 servings
Ingredients
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non-stick cooking spray
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| 1 1/2 |
lbs. |
bay scallops
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| 1 |
tablespoon |
margarine
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| 1 |
|
medium onion, chopped
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| 1 |
teaspoon |
all-purpose flour
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| 1/2 |
teaspoon |
salt
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| 1 |
bottle |
(8 oz.) clam juice
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| 1 |
cup |
evaporated skim milk
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| 1 |
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red apple, cored and chopped
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| 1/2 |
teaspoon |
curry powder
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| 6 |
cups |
hot cooked rice
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| 1 |
tablespoon |
snipped parsley
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| 1 |
tablespoon |
diced pimiento
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Optional condiments
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Chutney
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chopped peanuts
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grated coconut
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raisins
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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.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/4277/