Sunday, 16 December 2012

Pacific Sea-Scallop Casserole

I used skinless salmon fillets instead of scallops and it turned out well.  A squeeze or two of lemon juice was a welcome addition to the pineapple.  If I make it again I would serve it in individual gratin dishes (or shells) as a hot entrée.  Very good retro dinner party food, Ann.

Pacific Sea-Scallop Casserole
440g can Golden Circle Crushed Pineapple, 3 cups freshly cooked rice, salt and pepper, 450g sea scallops, 1 beaten egg, 1 cup fine dry breadcrumbs, 2 tblspns butter, 2 tblspns plain flour, 2 tspns curry powder, tspn salt, ¼ tspn sugar, 1 onion, 1 small apple, 500ml hot milk.
Drain pineapple and add it to hot rice. Season mixture and use it to line casserole. Fill centre with curried sea scallops. Top with additional scallops that have been dipped in egg and breadcrumbs and lightly fried. Re-heat in slow oven, garnish with parsley and serve.
Curried sea scallops: Reserve some scallops, dip in egg and breadcrumbs and lightly fry. Chop remainder into quarters. Melt butter in saucepan and lightly fry chopped apple and onion. Remove from strove and stir in flour, curry powder and salt. Gradually stir in hot milk. Return to stove and cook, stirring until smooth sauce has formed. Add chopped scallops and simmer for 3 minutes.

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