This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"For me, the cooking life has been a long love affair, with moments both sublime and ridiculous."
-Anthony Bourdain, Chef, Author
This is such an easy recipe and so very elegant. The hardest part is mincing a tablespoon of shallots. Well, you do have to make some rice and a veggie to go with it but even still it's a perfect weeknight meal when you're tired but it works for Saturday night dinner parties.
Servings: 2 | Serving size: 4 ounces scallops with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
Not on a low sodium diet? Here's the standard Curried Sea Scallops.
Serve with Jasmine Rice or Coconut Rice or Coconut Rice - Low Sodium Version or Jasmine Rice - Low Sodium Version or Brown Rice
Serve with Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes
|2 tsp||olive oil|
|1 tsp||unsalted butter|
|1/2 cup||2% milk|
|1/4 cup||white wine|
|fresh ground black pepper|
|1 tsp||curry powder|
|1 tsp||lemon zest|
|1 tsp||Splenda or stevia|
|8 ounces||sea scallops|
Place the olive oil and butter in a small sauce pan over medium heat. Add the minced shallots and cook for about 5 minutes. Don't allow the shallots to brown.
When the shallots are translucent add the flour and stir gently with a whisk until the flour is well blended. Add the chicken stock, milk, salt, pepper curry powder, saffron, lemon zest and Splenda.
Reduce the heat to low-medium and cook the sauce gently for 10 to 15 minutes. Whisk the sauce frequently and after it begins to thicken remove from the heat.
Place a large skillet over medium-high heat. When the pan is hot spray lightly with olive oil and add the scallops. Do not overcrowd the pan. Cook on the first side for about 3 minutes. Turn the scallops to cook on the other side for 3 - 5 minutes.
When turning the scallops place the sauce back on the burner over low-medium heat. Heat gently while the scallops are cooking.
Divide the sauce between two plates and top with the cooked scallops and serve.
Serving size: 4 ounces scallops with sauce
Amount Per Serving
|Calories 238||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||13%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 1g||2%|
|Vitamin A 4%||Vitamin C 10%|
|Calcium 13%||Iron 6%|
|Vitamin K 4 mcg||Potassium 539 mg|
|Magnesium 81 mg|