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Scallops in Light Curry Sauce

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  Shelled scallops 16 Large
  Pernod 2 Tablespoon
  Dry white wine 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Spring onions 3 , chopped
  Butter 20 Gram (0.75 Ounce)
  Olive oil 1 Tablespoon
  Seasoned flour 1 Tablespoon, seasoned
  Curry powder 2 Teaspoon (Mild)
  Chicken stock 300 Milliliter (0.5 Pint)
  Chutney 1 Tablespoon
  Lime wedges 3 (For Garnish)

1. Halve each scallop horizontally; put in a shallow dish with the Pernod, wine, parsley and salt and pepper. Cover and chill for 2 hours.
2. Lift the scallops out of their marinade and drain, reserving the marinade.
3. Fry the chopped spring onions gently in the butter and oil for 2-3 minutes.
4. Dust the scallops lightly with seasoned flour and fry gently for about 2 minutes.
5. Stir in the curry powder, and then add the chicken stock, marinade and the peach chutney; simmer gently for 2 minutes until the scallops are just tender.
6. Serve immediately, with rice and lime wedges.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 299 Calories from Fat 92

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 69.1 mg23%

Sodium 501.8 mg20.9%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1.5 g6%

Sugars 1.7 g

Protein 32 g63%

Vitamin A 15.3% Vitamin C 24.4%

Calcium 7.3% Iron 11.3%

*Based on a 2000 Calorie diet

Scallops In Light Curry Sauce Recipe