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.