Method Drain pineapple and add it to hot rice. Season mixture and use it to line casserole. Reserve some scallops, chop remainder into quarters. Melt butter in saucepan and lightly fry chopped apple and onion. Remove from stove and stir in flour, curry powder, sugar and salt. Gradually stir in hot milk. Return to stove and cook, stirring until smooth sauce has formed. Add chopped scallops and simmer for 3 minutes. Fill centre of casserole with curried sea scallops. Top with reserved scallops that have been dipped in egg and breadcrumbs and lightly fried. Re-heat in slow oven, garnish with parsley and serve.