Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


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


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 Tbsp shallot
1 Tbsp flour
1/2 cup 2% milk
1/4 cup white wine
1/4 tsp salt
fresh ground black pepper
1 tsp curry powder
10 threads saffron
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 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.

Nutrition Facts

Serving size: 4 ounces scallops with sauce

Servings: 2

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
Cholesterol 48mg 4%
Sodium 514mg 21%
Total Carbohydrates 12g 4%
    Dietary Fiber 1g 2%
    Sugars 1g
Protein 22g
Vitamin A 4% Vitamin C 10%
Calcium 13% Iron 6%
Vitamin K 4 mcg Potassium 539 mg
Magnesium 81 mg