|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)|
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.
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