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Curry Marinated Scallops with White Rice and Cucumber Salad

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine Seafood
Servings 4 people

Ingredients
  

Scallops

  • 1 1/2 lb sea scallops raw, jumbo

Sauce

  • 3 tbsp honey
  • 3 tbsp prepared yellow mustard
  • 1 tbsp lemon juice
  • 1 tbsp curry powder

Cucumber Salad

  • 2-3 cucumbers
  • 1 medium sweet onions
  • 1/4 cup vinegar
  • 2 tbsp water
  • 1 tbsp olive oil
  • salt & pepper to taste

Instructions
 

Scallops

  • Preheat the oven broiler or outdoor grill to medium high heat.
  • Rinse fresh scallops with cold water, and pat dry with paper towel.
  • Arrange scallops on skewers on a plate and then brush them with sauce.
  • Cook scallops about 4 inches from broiler element or grill heat source, for 6-8 min. or until lightly browned. Turn over, brush with more sauce and cook about 6-8 min. longer.
  • Cook white rice according to directions.

Sauce

  • In a small saucepan combine honey, mustard, curry powder and lemon juice. Simmer for about 5 minutes to blend flavors. Cool sauce.

Cucumber Salad

  • Wash and slice 2-3 cucumbers and place in a bowl. Add thin-sliced, sweet onion, a pinch of sugar, salt and black pepper. Add ΒΌ cup vinegar, 2 Tbsp water and 1 Tbsp olive oil. Cover and chill 1 hour.