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Curried Sea Scallops

Western.Chefs's picture
  Butter 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Celery stalks 1 , diced
  Bay leaf 1⁄2
  Parsley sprigs 1
  Powdered mustard 1⁄4 Teaspoon
  Diced tart apple 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Mace 1⁄2 Teaspoon
  Curry powder 2 Tablespoon
  Clam broth 1 1⁄2 Cup (24 tbs) (Bottled)
  Dry white wine/Water 1 Cup (16 tbs)
  Sea scallops 1 1⁄2 Pound, cut in half
  Heavy cream 1⁄2 Cup (8 tbs)

1. In a large saucepan heat the butter, add the onion, garlic, celery, bay leaf, parsley, mustard and apple and cook eight minutes, stirring occasionally.
2. With a wire whisk stir in the flour, mace and curry powder and cook four minutes longer. Add the clam broth and wine and simmer, partially covered, forty-five minutes. Strain into another saucepan, rubbing the solids through a sieve.
3. Add the scallops to the sauce and simmer until the scallops are tender when tested with a fork, five to ten minutes. Stir in the cream and heat briefly but do not boil.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2382 Calories from Fat 1310

% Daily Value*

Total Fat 149 g229.4%

Saturated Fat 87.7 g438.5%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 1784.1 mg74.3%

Total Carbohydrates 87 g29%

Dietary Fiber 14.5 g58%

Sugars 13.7 g

Protein 134 g268.5%

Vitamin A 111.3% Vitamin C 206.4%

Calcium 54.2% Iron 77.5%

*Based on a 2000 Calorie diet

Curried Sea Scallops Recipe