Curried Scallops in Rice Ring

1½ lbs. bay scallops
1 tbsp. margarine
1 medium onion, chopped
1 tsp. flour
½ tsp. salt
1 8oz. bottle clam juice
1 cup evaporate milk
1 red apple, cored and chopped
½ tsp. curry powder
6 cups hot cooked rice
1 tbsp snipped parsley

Coat large skillet with cooking spray and place over medium heat until hot.
Add scallops; cook until scallops are almost done, 2 to 3minutes. Remove
from skillet; keep warm. Melt margarine in skillet; add onion and cook
1 to 2 minutes or until tender. Stir in flour and slat; cook stirring
2 minutes over medium-high heat. Gradually add clam juice and milk, stirring
constantly until thickened. Stir in scallops, apple and curry powder.
Keep warm.

Combine rice, parsley and pack into 2-qt. ring mold coated with cooking spray.
Unmold onto serving splatter and fill center of ring with curried scallops.
Serve with chutney, chopped peanuts, grated coconut, and raisins, if desired.

Makes 6 servings