Curried Scallops in Rice Ring

Description
Makes 6 servings

Ingredients

 * vegetable cooking spray
 * 1½ pound bay scallops
 * 1 tablespoon margarine
 * 1 medium onion, chopped
 * 1 teaspoon all-purpose flour
 * ½ teaspoon salt
 * 1 x 8-ounce bottle clam juice
 * 1 cup evaporated skim milk
 * 1 red apple, cored and chopped
 * ½ teaspoon curry powder
 * 6 cups hot cooked rice
 * 1 tablespoon chopped fresh parsley
 * 1 tablespoon diced pimento
 * Chutney, chopped peanuts, grated coconut, and raisins for condiments
 * (optional)

Directions

 * 1) Coat large skillet with cooking spray and place over medium heat until hot.
 * 2) Add scallops; cook until scallops are almost done, 2 to 3 minutes.
 * 3) Remove scallops from skillet; keep warm.
 * 4) Melt margarine in skillet; add onion and cook 1 to 2 minutes or until tender.
 * 5) Stir in flour and salt; cook, stirring, 2 minutes over medium-high heat.
 * 6) Gradually add clam juice and milk, stirring constantly until thickened.
 * 7) Stir in scallops, apple and curry powder. Keep warm.
 * 8) Combine rice, parsley and pimiento; pack into 2-quart ring mold coated with cooking spray.
 * 9) Unmold onto serving platter and fill center of ring with curried scallops.
 * 10) Serve with chutney, chopped peanuts, coconut and raisins.