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 pimento; 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.