• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Curried Scallops in Cream Sauce

  • Recipe Submitted by on

Category: Main Dish, Fish

 Ingredients List

  • 8 lg Fresh scallops
  • 1 1/4 c Water
  • 1 sl Lemon
  • 1/2 Bay leaf
  • 1 1/2 lb Potatoes, cut in pieces
  • 5 tb Butter
  • Salt to taste
  • Fresh ground pepper to taste
  • 3 oz Button mushrooms, sliced
  • 2 Shallots, finely chopped
  • 1 ts Curry Powder
  • 1/4 c All-purpose flour
  • 3 tb Whipping cream
  • 2 tb Chopped fresh parsley
  • Fresh bay leaves (opt)
  • Lemon twists (opt)
  • Lime twists (opt)
  • Fresh dill sprigs (opt)


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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