Try this Curried Scallops in Cream Sauce recipe, or contribute your own.
Suggest a better descriptionWash scallops, remove roe. Pat scallops dry and cut in slices. Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If necessary, add enough water to reserved liquid to make 1-1/4 cups liquid. Cook potatoes in boiling, salted water until tender. Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag. Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute. Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 171 | ||
Calories from Fat: 141 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 42mg | 13 % | |
Sodium 244.3mg | 8 % | |
Potassium 68.7mg | 2 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 7.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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