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Scallops In Light Curry Sauce

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Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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