|Scallops||1 Pound, Defrosted (fresh or frozen)|
|Butter||1 Tablespoon (or margarine)|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Corn starch||1 1⁄2 Teaspoon|
|Curry powder||1 1⁄2 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
Place butter in 11/2-quart casserole.
Microwave on HIGH until melted.
Add onions and scallops.
Microwave 4 minutes on '8', stirring after 2 minutes.
Place 2 tablespoons butter-scallop liquid in small cup.
Stir in corn starch, curry powder and salt until dissolved.
Add to scallop mixture.
Stir until well blended.
Microwave 2 minutes on HIGH.
Add cooked rice.
Mix lightly with fork.
Microwave 30 seconds to 1 minute, or until heated through.
Serve with tomato slices and chutney.
For ovens without solid state heat control, Microwave 3 minutes on HIGH.