A delightful scallop dish with a creamy curry sauce, perfect for a quick and flavorful meal.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smoother sauce.
Add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from burning.
Stir in the curry powder and flour, cooking for a minute to combine.
Cooking the spices enhances their flavor.
Gradually whisk in the milk and mayonnaise, stirring until smooth.
Add the liquids slowly to avoid lumps.
Cook the sauce until it thickens slightly.
Keep stirring to prevent sticking.
Add the scallops to the sauce and cook until just done.
Scallops are done when they turn opaque.
Remove from heat and stir in the beaten egg and lemon juice.
Add these off heat to avoid curdling.
Serve the dish hot over rice or with bread.
Garnish with fresh herbs for added color and flavor.
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