CURRIED SCALLOPS
This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.
Provided by Sara 76
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, add onion and cook gently until softened.
- Add flour and curry powder, mix well.
- Gradually add milk and mayonnaise, stirring continuously.
- Cook until sauce starts to thicken, then add scallops.
- Leave on heat until scallops are just cooked - Don't over cook them!
- Remove from heat, add egg and lemon juice.
- Stir well, and serve hot over rice, or leave to cool and make into pies.
Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1
CURRY SCALLOPS
Nice way to enjoy scallops. The use of flour with curry powder might sound unusual because of the natural thickening effect of the curry, but I find it gives a bit of bulk to the curry without making it too strong.
Provided by Peter J
Categories Australian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
- Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
- Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
- Add flour and cook around 5 minutes more or until thickened.
Nutrition Facts : Calories 474, Fat 21.3, SaturatedFat 8.8, Cholesterol 127.5, Sodium 434, Carbohydrate 23.2, Fiber 2.9, Sugar 5.1, Protein 45.6
CURRIED SALMON WITH MANGO CHUTNEY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot, serrano, 1/4 teaspoon curry powder and a pinch each of salt and pepper. Cook, stirring, until the shallot is lightly browned, 2 to 3 minutes. Stir in the mango, raisins, 2 tablespoons vinegar and 1 cup water. Reduce the heat to medium low and simmer, stirring and lightly mashing the mango chunks, until the chutney thickens, 10 to 15 minutes.
- Meanwhile, rub the top and sides of the salmon with the remaining 1 teaspoon curry powder; season with salt and pepper. Lay the salmon skin-side down in a cold nonstick skillet. Place the skillet over medium heat and cook until the salmon skin is crisp and the fish is almost cooked through, 10 to 12 minutes. Flip and cook 1 to 2 more minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chard stems, garlic and a pinch each of salt and pepper. Cook, stirring, until crisp-tender, about 3 minutes. Add the chard leaves and cook, stirring, until tender, 3 to 5 minutes. Add a few tablespoons of water if the pan is dry.
- Stir the mint and 1/2 teaspoon vinegar into the mango chutney. Season with salt and up to 1/2 teaspoon more vinegar as needed. Divide the chard and salmon among plates. Spoon the mango chutney on top of the fish; sprinkle with more mint.
CURRIED SCALLOPS
This dish is my version of curried scallops which I love. It is velvety, mild and full of flavor. This curry is the base I use for almost all my mild curry dishes like sausages, chicken, curried eggs etc
Provided by michael w.
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- placer butter in a medium saucepan on medium to high heat until butter melts. Remove from heat.
- Add onions and curry powder to butter place back on heat and mix until onion starts to sweat.
- add flour until mixture thickens and becomes almost dry.
- slowly add milk and stir consistently making sure no lumps form. Add as much or as little milk as required do not boil.
- Turn heat down to low add chutney, peas and fish sauce then stir through.
- add scallops and cook for three minutes until scallops are cooked then add lemon juice and service on steamed rice, pasta or potato mash.
Nutrition Facts : Calories 312.6, Fat 14.8, SaturatedFat 8.9, Cholesterol 70.4, Sodium 1336.7, Carbohydrate 23, Fiber 3.6, Sugar 3.6, Protein 22.1
CURRIED SCALLOP KEBABS WITH SQUASH
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Toss the scallops with the olive oil and curry powder in a large bowl; season with salt and pepper. Thread the scallops, cherry tomatoes and squash onto eight 10-inch skewers.
- Combine the melted butter and ginger in a small bowl. Grill the kebabs, covered, turning once, until marked and cooked through, 5 to 7 minutes. Remove from the grill and brush with the ginger butter. Sprinkle with the cilantro and serve with lime wedges.
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