Curried Scallops In Cream Sauce Recipe
Servings: 4
Ingredients
- 8 lrg Fresh scallops
- 1 1/4 c. Water
- 1 slc Lemon
- 1/2 x Bay leaf
- 1 1/2 lb Potatoes, cut in pcs
- 5 Tbsp. Butter Salt to taste Fresh grnd pepper to taste
- 3 ounce Button mushrooms, sliced
- 2 x Shallots, finely minced
- 1 tsp Curry Pwdr
- 1/4 c. All-purpose flour
- 3 Tbsp. Whipping cream
- 2 Tbsp. Minced 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 min. Strain, reserving liquid. Throw away lemon and bay leaf. If necessary, add in sufficient water to reserved liquid to make 1-1/4 c. liquid.
- Cook potatoes in boiling, salted water till tender. Drain and return to pan. Mash with 1 Tbsp. of butter. Season with salt and pepper. Beat well; cold slightly. Transfer to a large pastry bag.
- Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Heat remaining butter in a saucepan. Add in mushrooms, shallots and Curry Pwdr and cook 2 min. Stir in flour and cook 1 minute. Add in reserved liquid and bring to a boil. Reduce heat and simmer 2 min, stirring constantly.
- Remove from heat and stir in scallops, cream, parsley, salt and pepper.
- Spoon into dishes. Broil 4-5 min or possibly till lightly golden brown. Garnish with bay leaves, citrus twists and dill sprigs, if you like, and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 127 | 41% |
| Total Fat 14.49g | 18% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 210mg | 9% |
| Potassium 781mg | 22% |
| Total Carbs 31.48g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.26g | 1% |
| Protein 14.02g | 22% |
