Scallops in Curry Sauce


1 pound scallops

1/4 cup flour

1 Tablespoon olive oil

1/8 cup white wine

1 Tablespoon curry powder

1 1/2 Tablespoons GOLDEN BLOSSOM HONEY

1/2 cup half & half

1/2 small red bell pepper, seeded and chopped

1/4 cup slivered almonds, toasted

2 Tablespoons scallions, chopped

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Coat scallops with flour. Place oil in medium skillet that has been heated. Sauté scallops until golden on all sides. Remove from pan. Add wine to the same skillet, then whisk in curry and honey. Add half and half, whisking often until sauce thickens. Add scallops to pan with red pepper and heat thoroughly. Serve over rice. Sprinkle with toasted almonds and scallions. Serves 4.