Scallop Curry Recipe
Ingredients
| Scallops | 1 pound, Defrosted | |
| Butter/Margarine | 1 Tablespoon | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Corn starch | 1 1/2 Teaspoon | |
| Curry powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Hot cooked rice | 2 Cup (16 tbs) |
Directions
Place butter in 11/2-quart casserole.
Microwave on HIGH until melted.
Add onions and scallops.
Microwave 4 minutes on '8', stirring after 2 minutes.
Place 2 tablespoons butter-scallop liquid in small cup.
Stir in corn starch, curry powder and salt until dissolved.
Add to scallop mixture.
Stir until well blended.
Microwave 2 minutes on HIGH.
Add cooked rice.
Mix lightly with fork.
Microwave 30 seconds to 1 minute, or until heated through.
Serve with tomato slices and chutney.
For ovens without solid state heat control, Microwave 3 minutes on HIGH.
Microwave on HIGH until melted.
Add onions and scallops.
Microwave 4 minutes on '8', stirring after 2 minutes.
Place 2 tablespoons butter-scallop liquid in small cup.
Stir in corn starch, curry powder and salt until dissolved.
Add to scallop mixture.
Stir until well blended.
Microwave 2 minutes on HIGH.
Add cooked rice.
Mix lightly with fork.
Microwave 30 seconds to 1 minute, or until heated through.
Serve with tomato slices and chutney.
For ovens without solid state heat control, Microwave 3 minutes on HIGH.
Chef
