Curried Scallops
Delightful scallop dish featuring fragrant curry and fresh vegetables, perfect for a quick elegant appetizer or light main course for seafood lovers.
Ingredients
Instructions
- Coat a medium nonstick skillet with vegetable oil cooking spray.
- Place over medium-high heat until hot.
- Add shredded carrots, diced celery, pepper, and cook for 1 1/2 to 2 minutes or until crisp-tender.
- Remove from heat and set aside. Keep warm.
- Add butter and bay scallops to the skillet.
- Pour in Chablis wine and sprinkle curry powder and salt.
- Cook until scallops are opaque and cooked through, about 3-4 minutes.
- Garnish with chopped chives if desired and serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut milk to the scallops while they cook. If you can't find Chablis, a dry white wine like Sauvignon Blanc works well too. For a vegetarian option, replace scallops with sautéed mushrooms. Ensure the scallops are not overcooked to maintain their tender texture, similar to preparing Bay Scallops In Garlic Sauce.
Serving Suggestions
Serve the curried scallops over a bed of steamed rice or quinoa to soak up the flavors, or alongside a fresh green salad for a light meal. This dish pairs beautifully with a crisp white wine or a light beer, making it an excellent choice for dinner parties. For a unique twist, consider serving it with Rice With Shrimp (Stove Top).
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops in a skillet over low heat, adding a little white wine or broth to prevent drying out. Avoid microwaving as it may overcook the scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Scallops contains roughly 618 calories, with 19g protein, 104g carbohydrates, and 24g fat. It is an excellent source of vitamin A (247% of the Daily Value), dietary fiber (227% of the Daily Value), and iron (114% of the Daily Value). Note that it is relatively high in sodium, at 1193mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry before cooking. This will help achieve a better sear and prevent excess moisture from affecting the dish.
What can I substitute for curry powder?
If you don't have curry powder on hand, you can create a blend using turmeric, cumin, and coriander. Adjust the quantities to taste, as these spices will provide a similar flavor profile but with a different nuance.
How do I know when the scallops are done cooking?
Scallops are perfectly cooked when they turn opaque and firm to the touch. They should have a slight bounce when pressed. Avoid cooking them too long, as they can become rubbery.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).