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Curried Scallops

  Butter/Margarine 3 Tablespoon
  Shallots 2 , chopped
  Whole bay scallop/Quartered sea scallops 2 Pound
  Dry white wine 2 Cup (32 tbs)
  Chopped fresh thyme leaves/1/2 teaspoon dried thyme 1 1⁄2 Teaspoon
  Curry powder 1 Tablespoon
  Plain yogurt 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon

Melt butter in saucepan over medium heat; saute shallots for 5 minutes, add scallops, and cook 1 minute.
Add wine, thyme, and curry powder; cover, then reduce heat and simmer 5 minutes.
Do not overcook.
With slotted spoon, remove scallops to warmed serving dish.
Raise heat to bring liquid to a boil and cook until reduced by half.
Lower heat, combine 1 tablespoon of the yogurt and cornstarch, and blend with remaining yogurt.
Add to sauce; heat, stirring, for 2 minutes.
Pour sauce over scallops and serve.

Recipe Summary

South American

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1951 Calories from Fat 486

% Daily Value*

Total Fat 55 g84.8%

Saturated Fat 27.2 g135.9%

Trans Fat 0 g

Cholesterol 592.2 mg197.4%

Sodium 2501.2 mg104.2%

Total Carbohydrates 50 g16.8%

Dietary Fiber 6.2 g24.7%

Sugars 10.3 g

Protein 219 g437.5%

Vitamin A 64.9% Vitamin C 30.5%

Calcium 135.5% Iron 194.4%

*Based on a 2000 Calorie diet


Curried Scallops Recipe