Curried Scallops

Submitted by Sara 76

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 500 g scallops
• 45 g butter
• 2 tablespoons flour
• 2 teaspoons curry powder
• 1 1⁄2 cups skim milk
• 1⁄2 cup low-fat mayonnaise
• 2 teaspoons lemon juice
• 1 egg
• 1 onion, finely chopped

directions

1. Melt butter, add onion and cook gently until softened.
2. Add flour and curry powder, mix well.
3. Gradually add milk and mayonnaise, stirring continuously.
4. Cook until sauce starts to thicken, then add scallops.
5. Leave on heat until scallops are just cooked - Don't over cook them!
6. Remove from heat, add egg and lemon juice.
7. Stir well, and serve hot over rice, or leave to cool and make into pies.

Reviews

[Peter J]

Yum! A really great curry for scallops, fairly mild from a heat point of view so it's doesn't overpower them but nice and creamy and the lemon gives it a nice twist so not too boring either. Would be a really good family recipe I feel suiting a wide range of tastes, my GF is not so much into hot curries and loved them while I found the flavours subtle but interesting so loved it as well.

 

[RinnaC]

Thanks sara, love this recipe. I tweeked it a little, I added 1 tbsp sugar and little garlic, and used sour cream in place of mayo, The egg seems to make it sooo creamy, yummmm.<br/>I also used this recipe for curried chicken, again adjusting a little. I didnt use lemon, instead of all milk I used half chicken stock, and added some vege. I sealed the chicken first, removed it and made the sauce, then put the chicken back in so it didnt dry out. Very versitile, love it, thanks again :)

 

[lynn.g57]

SO GOOD!!! (forgot to take photo, too busy enjoying the meal) Easy to make, served with white rice and steamed vegetables. All gone, even down to scraping the pan. Next step, make my own pies and will try adding fish to it as well, like the pies we buy...but will make ourselves now.

 

[Ashley F.]

I absolutely loved this recipe!! Creamy, tangy, a bit off kick and a bit of sweetness, it was absolutely fantastic and will now be part of the family recipe book.

 

[oddettempross]

Omg i could hug you !!!! A little piece of Tasmania, a part i miss so much ?? (besides my children and grandchildren ) Ahhhhh....Richmond bakery ..a cappuccino and a curried scallop pie yummoooooo ?? Now i just need to get the pastry right...the pre rolled frozen stuff just doesnt cut it. Needs to be soft on the bottom and flakey on the top.