Curried Scallops Recipe

Name: Curried Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 g butter, 500 g scallops, 3 tablespoons tomato chutney, 3 tablespoons plain flour, and more.

Yes, Curried Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Scallops

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