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Scallops and Shrimp in a Curry/Saffron Sauce


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  • 4 large garlic cloves, minced
  • 2 Tbsp ginger, minced
  • 4 Tbsp butter
  • 1 Tbsp curry powder
  • 1 1/2 pounds uncooked large shrimp, peeled, deveined
  • 1 pound sea scallops
  • 6 green onions, chopped
  • 1 cup whipping cream or 1/2 and 1/2 cream
  • 1 teaspoon grated lemon peel
  • 1 1/2 cups long-grain white rice, freshly cooked
  • 1/2 cup chopped fresh cilantro
  • 8 strands of saffron



Step 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, saffron 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 sauce, then cilantro.

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