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Curried Scallops In Cream Sauce

Make Curried Scallops In Cream Sauce at home with Water, Butter, All Purpose Flour, and Whipping Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/4 cup
• 5 tbsp
• 1/4 cup
• 3 tbsp

Method (preview)

1. 1

   Wash scallops, remove roe. Pat scallops dry and cut in slices.

2. 2

   Put scallops, water, lemon slice and bay leaf in a saucepan.

3. 3

   Simmer gently 20 minutes.

4. 4

   Strain, reserving liquid.

5. 5

   Discard lemon and bay leaf.

6. 6

   If necessary, add enough water to reserved liquid to make 1-1/4 cups liquid.

7. 7

   Cook potatoes in boiling, salted water until tender.

8. 8

   Drain and return to pan.

9. 9

   Mash with 1 tablespoon of butter.

10. 10

    Season with salt and pepper.

11. 11

    Beat well; cool slightly.

12. 12

    Transfer to a large pastry bag.

13. 13

    Preheat broiler.

14. 14

    Pipe potato around edges of 4 ceramic scallop dishes.

15. 15

    Melt remaining butter in a saucepan.

16. 16

    Add mushrooms, shallots and Curry Powder and cook 2 minutes.

17. 17

    Stir in flour and cook 1 minute.

18. 18

    Add reserved liquid and bring to a boil.

19. 19

    Reduce heat and simmer 2 minutes, stirring constantly.

20. 20

    Remove from heat and stir in scallops, cream, parsley, salt and pepper.

21. 21

    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.