Scallops in Light Curry Sauce Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineMain Ingredient


 Shelled scallops16 Large
 Pernod2 Tablespoon
 Dry white wine2 Tablespoon
 Chopped parsley1 Tablespoon
 Salt To Taste
 Spring onions3 , chopped
 Butter20 Gram (0.75 Ounce)
 Olive oil1 Tablespoon
 Seasoned flour1 Tablespoon, seasoned
 Curry powder2 Teaspoon (Mild)
 Chicken stock300 Milliliter (0.5 Pint)
 Chutney1 Tablespoon
 Lime wedges3 (For Garnish)

Nutrition Facts

Serving size

Calories 299 Calories from Fat 92

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 69.1 mg

Sodium 501.8 mg20.9%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1.5 g6%

Sugars 1.7 g

Protein 32 g63%

Vitamin A 15.3% Vitamin C 24.4%

Calcium 7.3% Iron 11.3%

*Based on a 2000 Calorie diet


1. Halve each scallop horizontally; put in a shallow dish with the Pernod, wine, parsley and salt and pepper. Cover and chill for 2 hours.
2. Lift the scallops out of their marinade and drain, reserving the marinade.
3. Fry the chopped spring onions gently in the butter and oil for 2-3 minutes.
4. Dust the scallops lightly with seasoned flour and fry gently for about 2 minutes.
5. Stir in the curry powder, and then add the chicken stock, marinade and the peach chutney; simmer gently for 2 minutes until the scallops are just tender.
6. Serve immediately, with rice and lime wedges.