Curried Scallops

Submitted by michael w.

"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"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 50 g butter
• 500 g scallops
• 3 tablespoons tomato chutney
• 3 tablespoons plain flour
• 400 ml milk
• 2 tablespoons curry powder prefer keens curry
• 2 tablespoons fish sauce
• 1 tablespoon lemon juice
• 1 small onion
• 1 cup peas, cooked

directions

1. placer butter in a medium saucepan on medium to high heat until butter melts. Remove from heat.
2. Add onions and curry powder to butter place back on heat and mix until onion starts to sweat.
3. add flour until mixture thickens and becomes almost dry.
4. slowly add milk and stir consistently making sure no lumps form. Add as much or as little milk as required do not boil.
5. Turn heat down to low add chutney, peas and fish sauce then stir through.
6. add scallops and cook for three minutes until scallops are cooked then add lemon juice and service on steamed rice, pasta or potato mash.