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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 749
% Daily Value**
Total Fat 11g
17%
Saturated Fat 6g
9%
Unsaturated Fat 1g
Cholesterol 61mg
20%
Sodium 364mg
15%
Total Carbohydrate 128g
43%
Dietary Fiber 5g
21%
Sugars 3g
Protein 31g
Vitamin A  27%Vitamin C  25%
Calcium  9%Iron  43%
Potassium  19%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Scallops

Date Added: July 17, 2009

Ingredients:

1 Tablespoon Curry Powder or garam masala
1/2 Cup Vegetable Broth Fish Stock, or water
3 Tablespoons Butter or margarine Softened
1/2 Cup Skim Milk cold
1 Pound Sea Scallop cut into half
1/2 Tablespoon Flour plus additional
3 Cups Rice Hot Cooked
3 Green Onions with tops
1 Tomato deseededchopped
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Directions:

1. Heat 1 tablespoon of butter in a 10 inch skillet over medium-high heat until melted.

2. Cook scallops in butter 4 to 5 minutes, stirring frequently, until scallops are white.

3. Remove from skillet and drain skillet. Heat remaining 2 tablespoons of butter in same skillet.

4. Cook onions, flour and curry powder over medium heat, stirring constantly, until bubble, about 1 minute .

5. Stir in veggie broth and milk. Heat to boiling, stirring constantly.

6. Boil and stir 1 minute. Stir in tomatoes, boil 2 more minutes.

7. Stir in scallops and heat for 3 more minutes.

8. In serving bowl, mix cooked rice and scallop mixture well, serve.

Comments on Curried Scallops Recipe:

Posted by a Visitor - August 09, 2009
sounds like the real thing thanks
Comment Here:
Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Shellfish, Butter, Gluten, Tomato, Rice, Spring Onion, Scallops, Onion allergies.
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