Curried Sea Scallops - 7g Carbs, 0g Fiber
From: Vital Choice Seafood
This simple but senses-satisfying recipe exploits the color and flavor
of curry and preventive health value of organic turmeric.
If you lack some of the spices for the Curry Blend, just use 1 tsp of
prepared curry powder and 1 tsp of turmeric.
Serve with coconut, basmati, or jasmine rice and spinach sauteed with
garlic, onions, and a pinch of nutmeg.
Servings: 2
2 tsp organic extra virgin olive oil
1 tsp butter
1 Tbsp shallots, minced
1 Tbsp wheat, rice or arrowroot flour
1/2 cup 2% milk or coconut milk
1/4 cup white wine
1/4 tsp sea salt
Organic black pepper to taste
4 threads saffron
Curry blend (1 tsp organic turmeric, 1/4 tsp organic cayenne pepper,
1 tsp organic dried ginger, 1/4 tsp cumin powder,
1/8 tsp organic cinnamon)
1 tsp lemon zest
1/2 tsp honey (or raw/brown sugar)
8 oz Alaska Weathervane 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 wine, milk, salt, pepper,
Curry Blend spices (turmeric, cayenne, ginger, cumin, cinnamon), saffron,
lemon zest and honey.
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
or brush lightly with olive oil and add the scallops (see searing). 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.
Servings: 2
Serving Size: 1 cup
Nutrition per Serving:
212 Calories, 81 Calories from Fat, 9g Fat, 14% of Calories, 3g Saturated
Fat, 48mg Cholesterol, 508mg Sodium, 7g Total Carbs, 0g Dietary Fiber,
21g Protein, vitamin A 18%, vitamin C 7%, calcium 11%, iron 3%
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