Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Clam | 100g cooked | 148 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Vegetable cooking spray
- 1 1/2 pound bay scallops
- 1 tablespoon margarine
- 1 medium onion, chopped
- 1 teaspoon all-purpose flour
- 1/2 teaspoon salt
- 1 8-ounce bottle clam juice
- 1 cup evaporated skim milk
- 1 red apple, cored and chopped
- 1/2 teaspoon curry powder
- 6 cups hot cooked rice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon diced pimiento
- Chutney, chopped peanuts, grated coconut, and raisins for condiments
- (optional)
- =
Directions
Coat large skillet with cooking spray and place over medium heat until hot. Add scallops; cook until scallops are almost done, 2 to 3 minutes. Remove scallops from skillet; keep warm.
Melt margarine in skillet; add onion and cook 1 to 2 minutes or until tender. Stir in flour and salt; cook, stirring, 2 minutes over medium-high heat. Gradually add clam juice and milk, stirring constantly until thickened. Stir in scallops, apple and curry powder. Keep warm.
Combine rice, parsley and pimiento; pack into 2-quart ring mold coated with cooking spray. Unmold onto serving platter and fill center of ring with curried scallops. Serve with chutney, chopped peanuts, coconut and raisins.