Curried Scallops In Cream Sauce

Course : Seafoods
Serves: 4
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8 large fresh scallops
1 1/4 cups water
1 slice lemon
1/2 piece bay leaf
1 1/2 pounds potatoes -- cut in pieces
5 tablespoons butter
1 teaspoon salt to taste
1 teaspoon fresh ground pepper to taste
3 ounces button mushrooms -- sliced
2 small shallots -- finely chopped
1 teaspoon curry powder
1/4 cup all-purpose flour
3 tablespoons whipping cream
2 tablespoons chopped fresh parsley
3 pieces fresh bay leaves -- (opt)
3 pieces lemon twists -- (opt)
3 pieces lime twists -- (opt)
1 bunch fresh dill sprigs -- (opt)

Preparation / 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 1-1/4 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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