Curried Sea Scallops

Name: Curried Sea Scallops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons curry powder; 59 milliliters fat-free half-and-half; 158 milliliters fat-free, less-sodium chicken broth; 4 teaspoons all-purpose flour; 2 Tbsps chopped fresh parsley; 2 Tbsps thinly sliced green onions; 2 teaspoons fresh lemon juice; 2 teaspoons olive oil, divided; 0 teaspoons pepper; 1 teaspoons salt; 567 grams sea scallops

This recipe makes 4 servings with 39 calories, 1g of protein, and 2g of fat each. If 93 cents per serving falls in your budget, Curried Sea Scallops might be an amazing vegetarian recipe to try. If you have curry powder, green onions, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Equipment you will use

Bowl

Pat scallops dry with paper towels to remove excess moisture; lightly coat with flour. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil.

Ingredients you will need

Cooking Spray

Scallops

All Purpose Flour

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Place pan over medium-high heat until hot.

Equipment you will use

Frying Pan

Add half of scallops; cook 2 minutes on each side.

Ingredients you will need

Scallops

Remove scallops from pan; set aside, and keep warm. Repeat procedure with remaining oil and scallops.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Return scallops to pan.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Add broth mixture; bring to a boil. Cook 3 minutes or until sauce is slightly thickened.

Ingredients you will need

Broth

Sauce

Sprinkle with parsley and green onions.

Ingredients you will need

Green Onions

Parsley

carbo rating: 7

Equipment

Bowl

Paper Towels

Frying Pan

Ingredients

Servings:

1teaspoons

curry powder 59milliliters

fat-free half-and-half 158milliliters

fat-free, less-sodium chicken broth 4teaspoons

all-purpose flour 2Tbsps

chopped fresh parsley 2Tbsps

thinly sliced green onions 2teaspoons

fresh lemon juice 2teaspoons

olive oil, divided 0teaspoons

pepper 1teaspoons

salt 567grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.