Curried Sea Scallops

Scallops are a low-fat source of high-quality protein, with about 1 gram of fat and 24 grams of protein per 5-ounce serving.


4 servings (serving size: 5 ounces scallops and 2 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 171
Caloriesfromfat 0.0 %
Fat 3.4 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 7.9 g
Fiber 0.4 g
Cholesterol 47 mg
Iron 0.8 mg
Sodium 639 mg
Calcium 50 mg


2/3 cup fat-free, less-sodium chicken broth
1/4 cup fat-free half-and-half
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds sea scallops
4 teaspoons all-purpose flour
Cooking spray
2 teaspoons olive oil, divided
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced green onions


1. Combine first 6 ingredients in a bowl; stir well, and set aside.

2. Pat scallops dry with paper towels to remove excess moisture; lightly coat with flour. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place pan over medium-high heat until hot. Add half of scallops; cook 2 minutes on each side. Remove scallops from pan; set aside, and keep warm. Repeat procedure with remaining oil and scallops.

3. Return scallops to pan. Add broth mixture; bring to a boil. Cook 3 minutes or until sauce is slightly thickened. Sprinkle with parsley and green onions.

carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note