Curried Scallops in Cream Sauce
Yield
4 servingsPrep
30 minCook
30 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
scallops
fresh |
*
|
| 1 ¼ | cups |
water
|
|
| 1 | slice |
lemon
|
*
|
| ½ | of one |
bay leaves
|
*
|
| 1 ½ | pounds |
potatoes
cut in pieces |
|
| 5 | tablespoons |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3 | ounces |
mushrooms, button
sliced |
|
| 2 | each |
shallots
finely chopped |
*
|
| 1 | teaspoon |
curry powder
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
heavy whipping cream
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
bay leaves
fresh, optional |
*
|
| 1 | x |
lemon twists
optional |
* |
| 1 | x |
lime twists
optional |
* |
| 1 | sprigs |
dill weed, fresh
fresh, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
scallops
fresh |
*
|
| 296 | ml |
water
|
|
| 1 | slice |
lemon
|
*
|
| 0.5 | of one |
bay leaves
|
*
|
| 680.4 | g |
potatoes
cut in pieces |
|
| 75 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 86.7 | ml/g |
mushrooms, button
sliced |
|
| 2 | each |
shallots
finely chopped |
*
|
| 5 | ml |
curry powder
|
|
| 59 | ml |
all-purpose flour
|
|
| 45 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
bay leaves
fresh, optional |
*
|
| 1 | x |
lemon twists
optional |
* |
| 1 | x |
lime twists
optional |
* |
| 1 | sprigs |
dill weed, fresh
fresh, optional |
|
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 1¼ 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 to 5 minutes or until lightly golden.
Garnish with bay leaves, citrus twists and dill sprigs, if desired, and serve hot.
