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Curried Sea Scallops

Western.Chefs's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Curry
Ingredient: 
Seafood
Interest: 
Everyday

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