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1 cup Onion, chopped
1 whole Apple, peeled and chopped
2 Cloves Garlic, minced
1 Tablespoon Curry Powder
2 Tablespoons Margarine
1/4 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Cardamom
1/4 teaspoon Pepper, freshly ground
10 3/4 ounces nonfat Chicken Broth
1 tablespoon Lime Juice, fresh
1 1/4 pounds Scallops
1 cup Mushroom, sliced
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In a large skillet, saute onion, apple, garlic, and curry powder in margarine until tender. Remove skillet from heat and blend in flour, salt, cardamom, and pepper. Stir in chicken broth and lime juice until curry sauce is well blended. Bring curry sauce to a boil, reduce heat, and simmer, uncovered for about 5 minutes. Stir occasionally. Meanwhile, place scallops or shrimp in a pot of boiling water and cook until just tender 5-10 minutes. Drain and set aside. When curry sauce is finished cooking, add shellfish and mushrooms and serve over rice.
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