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These extraordinary scallops will have everyone raving for more.

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Curry Marinated Scallops with White Rice and Cucumber Salad
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 1 hour
Curry Marinated Scallops with White Rice and Cucumber Salad
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Scallops
Sauce
Cucumber Salad
Servings: people
Instructions
Scallops
  1. Preheat the oven broiler or outdoor grill to medium high heat.
  2. Rinse fresh scallops with cold water, and pat dry with paper towel.
  3. Arrange scallops on skewers on a plate and then brush them with sauce.
  4. Cook scallops about 4 inches from broiler element or grill heat source, for 6-8 min. or until lightly browned. Turn over, brush with more sauce and cook about 6-8 min. longer.
  5. Cook white rice according to directions.
Sauce
  1. In a small saucepan combine honey, mustard, curry powder and lemon juice. Simmer for about 5 minutes to blend flavors. Cool sauce.
Cucumber Salad
  1. Wash and slice 2-3 cucumbers and place in a bowl. Add thin-sliced, sweet onion, a pinch of sugar, salt and black pepper. Add ¼ cup vinegar, 2 Tbsp water and 1 Tbsp olive oil. Cover and chill 1 hour.
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