Curried Scallops in Rice Ring

Curried Scallops in Rice Ring Recipe from India | Vegetarian Option

Region / culture: India | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Curried Scallops in Rice Ring is a delicious and elegant dish that combines tender bay scallops with a creamy curry sauce, served in a ring of fluffy rice. This dish is perfect for a special occasion or a fancy dinner party.

History

The origins of Curried Scallops in Rice Ring are not clear, but it is likely that this dish was inspired by traditional Indian curry dishes. The combination of curry spices with seafood is a popular culinary tradition in many cultures around the world.

Ingredients

vegetable cooking spray
1.5 lb (680 g) bay scallops
1 tbsp margarine
1 medium onion, chopped
1 tsp all-purpose flour
0.5 tsp salt
1 x 8 oz (227 g) bottle clam juice
1 cup evaporated skim milk
1 red apple, cored and chopped
0.5 tsp curry powder
6 cup hot cooked rice
1 tbsp chopped fresh parsley
1 tbsp diced pimento
chutney, chopped peanuts, grated coconut, and raisins for condiments (optional)

How to prepare

Coat a large skillet with cooking spray and place it over medium heat until hot.
Add the scallops and cook until they are almost done, for about 2 to 3 minutes.
Remove the scallops from the skillet and keep them warm.
Melt the margarine in the skillet, then add the onion and cook for 1 to 2 minutes or until tender.
Stir in the flour and salt, and cook while stirring for 2 minutes over medium-high heat.
Gradually add the clam juice and milk, stirring constantly until the mixture thickens.
Stir in the scallops, apple, and curry powder. Keep the mixture warm.
Combine the rice, parsley, and pimento. Pack the mixture into a 2 qt (1.89 liter) ring mold that has been coated with cooking spray.
Unmold the rice onto a serving platter and fill the center of the ring with the curried scallops.
Serve with chutney, chopped peanuts, coconut, and raisins.

Variations

You can substitute shrimp or chicken for the scallops in this recipe.
Add diced bell peppers or peas to the curry sauce for extra flavor and color.
For a spicier dish, increase the amount of curry powder or add a pinch of cayenne pepper.

Cooking Tips & Tricks

Be sure to cook the scallops just until they are almost done, as they will continue to cook in the curry sauce.

- Make sure to stir the curry sauce constantly while adding the clam juice and milk to prevent lumps from forming.

- For a richer sauce, you can use full-fat evaporated milk instead of skim milk.

- Feel free to customize this dish by adding your favorite vegetables or spices to the curry sauce.

Serving Suggestions

Curried Scallops in Rice Ring can be served with a side of steamed vegetables or a fresh green salad.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the scallops, making a roux for the curry sauce, and molding the rice in a ring shape.

Ingredient Substitutions

If you don't have bay scallops, you can use sea scallops or shrimp instead. You can also use coconut milk instead of evaporated milk for a tropical twist.

Make Ahead Tips

You can prepare the curry sauce and rice ring ahead of time and assemble the dish just before serving. Store the components separately in the refrigerator.

Presentation Ideas

To make this dish even more visually appealing, garnish with fresh cilantro leaves, sliced almonds, or a sprinkle of paprika.

Pairing Recommendations

Curried Scallops in Rice Ring pairs well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Curried Scallops in Rice Ring contains approximately 300 calories.

Carbohydrates

Each serving of Curried Scallops in Rice Ring contains approximately 45 grams of carbohydrates.

Fats

Each serving of Curried Scallops in Rice Ring contains approximately 5 grams of fat.

Proteins

Each serving of Curried Scallops in Rice Ring contains approximately 20 grams of protein.

Vitamins and minerals

Curried Scallops in Rice Ring is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (scallops) and dairy (milk), which may be allergens for some individuals.

Summary

Curried Scallops in Rice Ring is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Curried Scallops in Rice Ring is a flavorful and elegant dish that is perfect for a special occasion or a fancy dinner party. With a creamy curry sauce and tender scallops, this dish is sure to impress your guests.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Curried Scallops in Rice Ring. It was many years ago, back when I was just a young girl living in a small fishing village by the sea. My parents owned a seafood restaurant, and I spent most of my days helping out in the kitchen, learning the ins and outs of cooking from a young age.

One day, a group of travelers passed through our village and stayed at our inn. Among them was a woman named Mrs. Patel, who hailed from India and was known for her exquisite culinary skills. She had a way of infusing spices and flavors into her dishes that were unlike anything I had ever tasted before.

Mrs. Patel took a liking to me and decided to teach me the art of Indian cooking. She showed me how to blend spices, marinate meats, and create delicious curries from scratch. I was mesmerized by her techniques and eagerly absorbed every bit of knowledge she shared with me.

One day, Mrs. Patel decided to make a special dish for the travelers using fresh scallops from the sea. She cooked them in a fragrant curry sauce and served them in a ring of fluffy rice. As soon as I took my first bite, I knew that this dish was something truly special.

I watched Mrs. Patel as she prepared the dish, taking note of every step and ingredient she used. She explained to me the importance of balancing flavors and textures, and how each component of the dish played a crucial role in creating a harmonious final product.

After the travelers had left, Mrs. Patel handed me a handwritten recipe for the Curried Scallops in Rice Ring. She told me that this dish was a family recipe that had been passed down for generations, and she wanted me to carry on the tradition by learning how to make it.

I treasured that recipe like a precious treasure, carefully guarding it and practicing the dish over and over again until I had perfected it. The flavors of the curry, the sweetness of the scallops, and the fluffy texture of the rice all came together in perfect harmony, just like Mrs. Patel had taught me.

As the years went by, I continued to refine the recipe, adding my own personal touches and variations to make it my own. I served the Curried Scallops in Rice Ring to my family and friends, who marveled at the exotic flavors and unique presentation of the dish.

To this day, whenever I make the Curried Scallops in Rice Ring, I am transported back to that moment in Mrs. Patel's kitchen, watching in awe as she worked her magic. I am grateful for the gift she gave me, not just in the form of a recipe, but in the knowledge and passion for cooking that she instilled in me.

And so, every time I prepare this dish, I do so with love and reverence for the woman who taught me how to create something truly extraordinary. Mrs. Patel may have been just a passing traveler in our village, but her impact on my life and my cooking will be forever cherished.