Curried scallops

Yield: 1 Servings

Measure Ingredient
3 tablespoons Butter
1 pounds Sea scallops
3 Green onions, with tops, chopped (topical, topical!)
½ tablespoon Flour
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

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