Curried Scallops In Cream Sauce

Curried Scallops In Cream Sauce

8 large fresh scallops
1 1/4 cup water
1 slice lemon
1/2 bay leaf
1 1/2 lb potatoes, cut in pieces
5 tablespoon butter
1 salt to taste
1 fresh ground pepper to taste
3 oz button mushrooms, sliced
2 shallots, finely chopped
1 teaspoon curry powder
1/4 cup all-purpose flour
3 tablespoon whipping cream
2 tablespoon chopped fresh parsley
1 fresh bay leaves (opt)
1 lemon twists (opt)
1 lime twists (opt)
1 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.