Side Pannel
Curried Scallops in Cream Sauce
Curried Scallops in Cream Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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)
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.
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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