Curryscallops Recipes

CURRIED SCALLOPS

Curried Scallops image

This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.

Provided by Sara 76

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

500 g scallops
45 g butter
2 tablespoons flour
2 teaspoons curry powder
1 1/2 cups skim milk
1/2 cup low-fat mayonnaise
2 teaspoons lemon juice
1 egg
1 onion, finely chopped

Steps:

Melt butter, add onion and cook gently until softened.
Add flour and curry powder, mix well.
Gradually add milk and mayonnaise, stirring continuously.
Cook until sauce starts to thicken, then add scallops.
Leave on heat until scallops are just cooked - Don't over cook them!
Remove from heat, add egg and lemon juice.
Stir well, and serve hot over rice, or leave to cool and make into pies.

Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1

SHRIMP AND SCALLOP CURRY

Shrimp and Scallop Curry image

Provided by John Phillips

Categories Milk/Cream Ginger Rice Shellfish Sauté Quick & Easy Scallop Shrimp Curry Cilantro Bon Appétit Hawaii

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
1 tablespoon curry powder
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound sea scallops
6 green onions, chopped
1 cup whipping cream
1 teaspoon grated lemon peel
1 1/2 cups long-grain white rice, freshly cooked
1/2 cup chopped fresh cilantro

Steps:

Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.

CURRY SCALLOPS

Curry Scallops image

Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.

Provided by Peter J

Categories Australian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

500 g scallops
1 tablespoon olive oil
1 tablespoon garlic, crushed
1 medium onion, finely diced
1 medium red capsicum, diced
1/4 teaspoon ground black pepper
2 teaspoons curry powder
1/4 cup thickened cream
1/4 cup milk
1 tablespoon white wine
1 tablespoon flour

Steps:

Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
Add flour and cook around 5 minutes more or until thickened.

Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6

CURRY SCALLOPS AND RICE

Curry Scallops and Rice image

Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what's not to love about this stress-free main dish? -Tina Bellows, Racine, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (6-1/4 ounces) curry rice pilaf mix
1/4 cup butter, divided
1-1/2 pounds sea scallops
1 package (14 ounces) frozen pepper strips, thawed and chopped
1/4 cup minced fresh parsley
1/4 teaspoon salt

Steps:

Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.

Nutrition Facts : Calories 431 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 998mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

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