Curried Sea Scallops

Yield: 4 servings,(serving size: 5 ounces scallops and 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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

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

  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 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.
  3. 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.
My Notes

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

Add Note

Curried Sea Scallops Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy