Curried Scallops in Rice Ring

Description
Makes 6 servings

Ingredients

 * Vegetable cooking spray
 * 1 1/2 pound bay scallops
 * 1 tablespoon margarine
 * 1 medium onion, chopped
 * 1 teaspoon all-purpose flour
 * 1/2 teaspoon salt
 * 1 8-ounce bottle clam juice
 * 1 cup evaporated skim milk
 * 1 red apple, cored and chopped
 * 1/2 teaspoon curry powder
 * 6 cups hot cooked rice
 * 1 tablespoon chopped fresh parsley
 * 1 tablespoon diced pimiento
 * Chutney, chopped peanuts, grated coconut, and raisins for condiments
 * (optional)

Directions
Coat large skillet with cooking spray and place over medium heat until hot. Add scallops; cook until scallops are almost done, 2 to 3 minutes. Remove scallops from skillet; keep warm.

Melt margarine in skillet; add onion and cook 1 to 2 minutes or until tender. Stir in flour and salt; cook, stirring, 2 minutes over medium-high heat. Gradually add clam juice and milk, stirring constantly until thickened. Stir in scallops, apple and curry powder. Keep warm.

Combine rice, parsley and pimiento; pack into 2-quart ring mold coated with cooking spray. Unmold onto serving platter and fill center of ring with curried scallops. Serve with chutney, chopped peanuts, coconut and raisins.