Old Fashioned Curried Scallops with Rice

In the early 80’s we used to have lunch regularly at a pub near work.  The Notting Hill Hotel was famous for it’s beautiful beer garden and it’s scrumptious Curried Scallops. We felt very chic ordering this then trendy dish which presented a ring of steamed white rice surrounding a mound of tender scallops in a golden curry sauce. It was everyone’s favourite so I thought I would resurrect this much forgotten dish from the past.

Tips:  Use Keens Curry Powder – it is mild and doesn’t overpower the delicate flavour of the scallops.  The addition of the beaten egg gives the sauce a lovely glossy finish and the lemon juice gives it a lovely tang.

Curried Scallops

Ingredients:

500 g fresh scallops

50 g butter

1 red onion, finely chopped

2 tablespoons flour

2 teaspoons mild curry powder (Keens is the best)

1 ½ cups milk

½ cup mayonnaise

couple of teaspoons of lemon juice

1 egg lightly beaten

Salt and pepper to taste

Spring onions to garnish

Method:

Melt butter, add onion and cook gently until softened

Add flour and curry powder, mix well

Gradually add milk and mayonnaise, stirring continuously

Cook until sauce starts to thicken, then throw in scallops

Leave on heat until scallops are just cooked, taking care to not overcook them

Remove from heat, add egg, lemon juice and seasoning if required

If sauce is too thick add additional milk as required and mix thoroughly

Stir well, and serve hot over rice

Garnish with finely sliced spring onions

 

Bon Appetit!   🙂

 

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