Easy Curry Scallops

Scallops are on my menu every time they are on sale at the grocery store. Scallops are delicious, easy to cook and can take on any flavor. A 3.5-ounce serving of sea scallops delivers roughly 70 to 100 calories. Scallops are very low in fat, but quite high in cholesterol with 30 to 50 milligrams per 3.5-ounce serving (similar to other shellfish). A high-protein food, each serving delivers about 20 grams of protein. They are also low in mercury so you don’t have to worry about including them in your diet routinely.

I came across a Curry Scallops recipe in the local newspaper and have modified it. It is so easy you won’t believe it.

I start with buying the number of scallops I need. I usually count on 5-6 per person depending on the size. Scallops are delicate and need to be handled accordingly. Rinse the scallops gently and pat dry on paper towels in a platter. Sprinkle with curry powder, turn and sprinkle curry powder on the other side.

Heat oil in a shallow pan on medium heat and add the scallops one at a time. Turn after about 3 minutes. When lightly browned on both sides remove scallops in a serving platter and set aside.







Keep the heat medium and add apricot preserves to the hot pan. Stir constantly to melt and soak up the curry flavor from the pan.





Add cream to the apricot-curry mixture in the pan, stir well to make a sauce. Bring to a gentle boil, turn heat low.


Return the scallops to the pan with sauce briefly to just heat through and soak up the flavors. It takes only 2 minutes.

Voila! Serve with a side of green vegetables. Our family favorite is asparagus or broccoli. You cal also add a side of brown rice or quinoa in addition to the vegetables. It balances your plate with loads of color and nutrition.

So you’ll need:

10-12 Sea Scallops

1 Tablespoon Curry Powder

2 teaspoons Olive Oil

1 Tablespoon Apricot Preserves

1/4 cup Light Cream

  • Rinse and drain sea scallops. Pat dry with paper towels. Sprinkle curry powder on both sides.
  • Heat a shallow pan on medium heat. Add olive oil. When oil is shimmery add curry crusted scallops to the pan.
  • Brown on both sides (about 3 minutes each). Remove the scallops to a serving dish.
  • Add apricot preserves to the same hot pan (on medium heat) and stir to melt the preserves.
  • Add the cream slowly, mix well and bring to a gentle boil.
  • Return the scallops to the pan and heat through (about 2 minutes).
  • Serve with whole grains and green vegetables.