Curried Scallops In Cream Sauce

Recipe Ingredients

8		Fresh scallops (large)
1 1/4 cups	296ml	Water
1		Lemon
1/2		Bay leaf
1 1/2 lbs	681g / 24oz	Potatoes - cut in pieces
5 tablespoons	75ml	Butter
		Salt to taste
		Fresh ground pepper to taste
3 oz	85g	Button mushrooms - sliced
2		Shallots - finely chopped
1 teaspoon	5ml	Curry powder
1/4 cup	15g / 0.5oz	All-purpose flour
3 tablespoons	45ml	Whipping cream
2 tablespoons	30ml	Chopped fresh parsley
		Fresh bay leaves - (opt)
		Lemon twists - (opt)
		Lime twists - (opt)
		Fresh dill sprigs - (opt)

Recipe 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.

Source:
Pete Laughlin, Woodward

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