Baked Scallops With Curried Mushroom Sauce Recipe

About this recipe

A delightful pescatarian dinner featuring tender scallops baked in a creamy, curried mushroom sauce. Perfect for those seeking a flavorful yet simple meal solution.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 250 ml Coco Mama Coconut Milk
• 50 g Sakthi Curry Powder
• 80 g Knorr Vegetables Stock Cubes
• 500 G Kinwaaquinoa

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Clean and slice 1/2 pound of White Shimeji mushrooms.
3. 3. In a shallow casserole dish, arrange the sliced mushrooms in an even layer.
4. 4. In a mixing bowl, combine 1/2 cup vegetable stock, 1/2 cup coconut milk, and 1 teaspoon curry powder. Stir until smooth.
5. 5. Pour the sauce evenly over the mushrooms in the casserole dish.
6. 6. Place the dish in the preheated oven and bake for 40 minutes, or until the sauce is bubbling.
7. 7. While the dish bakes, prepare 4 cups of cooked quinoa according to package instructions.
8. 8. Once the dish is done, remove it from the oven and let it rest for 5 minutes.
9. 9. Serve the baked mushroom sauce over the cooked quinoa. Enjoy your meal!