Yield: 1 Servings
|1 pounds||Sea scallops|
|3||Green onions, with tops, chopped (topical, topical!)|
|1 tablespoon||Curry powder|
|½ cup||Vegetable broth|
|½ cup||Skim milk|
|1||Tomato, deseeded, chopped|
|3 cups||Hot cooked rice|
Heat 1 tablespoon of butter in a 10 inch skillet over medium-high heat until melted. Cook scallops in butter 4 to 5 minutes, stirring frequently, until scallops are white. Remove from skillet and drain skillet.
Heat remaining 2 tablespoons of butter in same skillet. Cook onions, flour and curry powder over medium heat, stirring constantly, until bubble, about 1 minute . Stir in veggie broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes, boil 2 more minutes.
Stir in scallops and heat for 3 more minutes.
In serving bowl, mix cooked rice and scallop mixture well, serve.
Posted to FOODWINE Digest 03 Oct 96 From: Catherine Lancaster <0004830458@...> Date: Thu, 3 Oct 1996 16:18:00 EST