Cooking Instructions:
- Vegetable cooking spray
- 1 1/2 pound bay scallops
- 1 tablespoon butter or olive oil
- 1 medium onion, chopped
- 1 teaspoon all-purpose flour
- 1/2 teaspoon salt
- 1 8-ounce bottle clam juice
- 1 cup evaporated skim milk
- 1 red apple, cored and chopped
- 1/2 teaspoon curry powder
- 6 cups hot cooked Lundberg® California Brown Basmati Rice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon diced pimiento
- Chutney, chopped peanuts, grated coconut, and raisins for condiments (optional)
Coat large skillet with cooking spray and place over medium heat until
hot. Add scallops; cook until scallops are almost done, 2 to 3 minutes.
Remove scallops from skillet; keep warm.
Melt margarine in skillet; add onion and cook 1 to 2 minutes or until
tender. Stir in flour and salt; cook, stirring, 2 minutes over
medium-high heat. Gradually add clam juice and milk, stirring
constantly until thickened. Stir in scallops, apple and curry powder.
Keep warm.
Combine rice, parsley and pimiento; pack into 2-quart ring mold coated
with cooking spray. Unmold onto serving platter and fill center of ring
with curried scallops. Serve with chutney, chopped peanuts, coconut and
raisins. Makes 6 servings.