Bbq Curried Scallops In Shell Recipes

Steps:

• 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 add scallops.
• Leave on heat until scallops are just cooked - Don't over cook them!
• Remove from heat, add egg and lemon juice.
• Stir well, and serve hot over rice, or leave to cool and make into pies.

Steps:

• Place curry powder, cumin and coriander into a small saucepan and mix well.
• Add capsicum (bell pepper) and stir in coconut milk.
• Place over medium heat and cook until thickened, stirring often.
• Pour equal amounts of curry paste over each scallop.
• Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.

Steps:

• Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

Steps:

• In a small bowl combine garlic, pepper, Tabasco, parsley and tomato and mix well.
• Place a small 1/4 teaspoon dollop of butter into each scallop shell and pour equal amounts of mixture over each scallop.
• Cook over medium barbecue grill around 10 minutes or until sauce has been bubbling a few minutes.

Steps:

• placer butter in a medium saucepan on medium to high heat until butter melts. Remove from heat.
• Add onions and curry powder to butter place back on heat and mix until onion starts to sweat.
• add flour until mixture thickens and becomes almost dry.
• slowly add milk and stir consistently making sure no lumps form. Add as much or as little milk as required do not boil.
• Turn heat down to low add chutney, peas and fish sauce then stir through.
• add scallops and cook for three minutes until scallops are cooked then add lemon juice and service on steamed rice, pasta or potato mash.