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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon butter |
2 tablespoons minced peeled fresh ginger |
4 large garlic cloves, minced |
1 tablespoon curry powder |
1 1/2 pounds uncooked large shrimp, peeled, deveined |
1 pound sea scallops |
6 green onions, chopped |
1 cup whipping cream |
1 teaspoon grated lemon peel |
1 1/2 cups long-grain white rice, freshly cooked |
1/2 cup chopped fresh cilantro |
Directions:
1. Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
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