Curried Scallops in Cream Sauce

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.