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  Recipe Home » Main Course » Curried Scallops In Cream Sauce
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  Curried Scallops In Cream Sauce
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
8 large Fresh scallops
1 1/4 cup Water
1 slice Lemon
1/2 Bay leaf
1 1/2 lb Potatoes, cut in pieces
5 tbsp Butter
Salt to taste
Fresh ground pepper to taste
3 oz Button mushrooms, sliced
2 Shallots, finely chopped
1 tsp Curry Powder
1/4 cup All-purpose flour
3 tbsp Whipping cream
2 tbsp Chopped fresh parsley
Fresh bay leaves (opt)
Lemon twists (opt)
Lime twists (opt)
Fresh dill sprigs (opt)
Instructions:
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 1-1/4
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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