Instructions: Melt 1 tablespoon margarine in 10-inch skillet over medium-high heat. Cook scallops in margarine 2 to 3 minutes, stirring frequently, until white.

Remove scallops from skillet; drain skillet.

Melt 2 tablespoons margarine in same skillet over medium heat. cook onions, flour, curry powder, and salt in margarine, stirring constantly, until bubbly; remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomato and scallops. cook over 3 minutes, stirring constantly until hot. Serve over rice.

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