I made this and they looked good but didn't taste great. I have a new found love for scallops and have been trying different preparations and this is not my favorite. Cajun scallops were better.
Curried Sea Scallops
Yield: 4 servings,(serving size: 5 ounces scallops and 2 tablespoons sauce)
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Amount per serving
- Calories: 171
- Fat: 3.4g
- Saturated fat: 0.4g
- Protein: 24.7g
- Carbohydrate: 7.9g
- Cholesterol: 47mg
- Iron: 0.8mg
- Sodium: 639mg
- Calories from fat: 19%
- Fiber: 0.4g
- Calcium: 50mg
- 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
- 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.
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