Curried scallops in cream sauce

4 servings

Ingredients

Quantity Ingredient
8 larges Fresh scallops
1¼ cup Water
1 slice Lemon
½ Bay leaf
1½ pounds Potatoes, cut in pieces
5 tablespoons Butter
Salt to taste
Fresh ground pepper to taste
3 ounces Button mushrooms, sliced
2 Shallots, finely chopped
1 teaspoon Curry Powder
¼ cup All-purpose flour
3 tablespoons Whipping cream
2 tablespoons Chopped fresh parsley
Fresh bay leaves (opt)
Lemon twists (opt)
Lime twists (opt)
Fresh dill sprigs (opt)

Directions

Wash scallops, remove roe. Pat scallops dry and cut in slices.

Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 minutes. Strain, reserving liquid. Discard lemon and bay leaf. If necessary, add enough water to reserved liquid to make 1-¼ cups liquid. Cook potatoes in boiling, salted water until tender.

Drain and return to pan. Mash with 1 tablespoon of butter. Season with salt and pepper. Beat well; cool slightly. Transfer to a large pastry bag.

Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Melt remaining butter in a saucepan. Add mushrooms, shallots and Curry Powder and cook 2 minutes. Stir in flour and cook 1 minute.

Add reserved liquid and bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Remove from heat and stir in scallops, cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.

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