Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Coat large skillet with cooking spray and place over medium heat until hot.
  2. Add scallops; cook until scallops are almost done, 2 to 3 minutes.
  3. Remove scallops from skillet; keep warm.
  4. Melt margarine in skillet; add onion and cook 1 to 2 minutes or until tender.
  5. Stir in flour and salt; cook, stirring, 2 minutes over medium-high heat.
  6. Gradually add clam juice and milk, stirring constantly until thickened.
  7. Stir in scallops, apple and curry powder. Keep warm.
  8. Combine rice, parsley and pimento; pack into 2-quart ring mold coated with cooking spray.
  9. Unmold onto serving platter and fill center of ring with curried scallops.
  10. Serve with chutney, chopped peanuts, coconut and raisins.

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