Curried Sea Scallops

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.

Serve with Jasmine Rice or Coconut Rice or Coconut Rice - Low Sodium Version or Jasmine Rice - Low Sodium Version or Brown Rice

AND

Serve with Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

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 milk, white wine, 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.