May 13, 2017
Dinner, Main Dish, Curries,
Shellfish, Oysters, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Romantic Dinner, Weeknight Meals, Gluten-Free, No Eggs more
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"I very rarely post a recipe that I have not made.
But I am posting this for "You want a recipe - Game".
I have a very old family cookbook that I have dug out from the depths of the cupboard and am posting this for a request in the game.
The recipe states: Do not overcook the scallops as they will toughen. These are delicious served on a bed of saffron rice accompanied with a fresh herb and cucumber salad."
Melt the butter in a saucepan/pan and add the mushrooms and shallots, sauté for 2-3 minutes.
Season and add the scallops, sour cream, curry powder and lemon juice.
Cook a further 2 minutes and thicken with cornflour if needed (See note above).
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I used a cast iron fry pan and I seared the scallops off in some oil in a very hot pan just enough to get some colour on them but not cook through and transferred to a plate and kept warm and added some butter to the pan and then cooked up the mushrooms and shallots and then added the sour cream mix and cooked it off a little and then added the scallops back in with juices and warmed through and did not need the cornflour slurry. I had scaled the recipe back for 1 person and used 200 grams of scallops (16) of them and served with some saffron rice and the side and went to heaven as I them, thank you Tisme made for Pick Me tag game.