Curried Sea Scallops

Curried Sea Scallops Recipe
Oxmoor House

Yield:

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

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 17 Minutes

Nutritional Information

Calories 171
Fat 3.4 g
Satfat 0.4 g
Protein 24.7 g
Carbohydrate 7.9 g
Cholesterol 47 mg
Iron 0.8 mg
Sodium 639 mg
Caloriesfromfat 19 %
Fiber 0.4 g
Calcium 50 mg

Ingredients

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

Preparation

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

Pat scallops dry with paper towels to remove excess moisture; lightly coat scallops 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.

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

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
My Notes

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

Add Note