Yield: 4 servings
Measure | Ingredient |
---|---|
8 larges | Fresh scallops |
1¼ cup | Water |
1 slice | Lemon |
½ \N | Bay leaf |
1½ pounds | Potatoes, cut in pieces |
5 tablespoons | Butter |
\N \N | Salt to taste |
\N \N | Fresh ground pepper to taste |
3 ounces | Button mushrooms, sliced |
2 \N | Shallots, finely chopped |
1 teaspoon | Curry Powder |
¼ cup | All-purpose flour |
3 tablespoons | Whipping cream |
2 tablespoons | Chopped fresh parsley |
\N \N | Fresh bay leaves (opt) |
\N \N | Lemon twists (opt) |
\N \N | Lime twists (opt) |
\N \N | Fresh dill sprigs (opt) |
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.