Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 pounds | Sea scallops |
| 3 \N | Green onions, with tops, chopped (topical, topical!) |
| ½ tablespoon | Flour |
| 1 tablespoon | Curry powder |
| ½ cup | Vegetable broth |
| ½ cup | Skim milk |
| 1 \N | 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