Broiled Scallops In Creamy Sauce

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Yield: 4 servings

Ingredients:
8 large fresh scallops
1 1/4 cup water
1 slice lemon
1/2 bay leaf
1 1/2 pound potatoes, cut in pieces
5 tablespoons butter
Salt and fresh ground pepper to taste
3 ounces button mushrooms, sliced
2 shallots, finely chopped
1 teaspoon curry powder
1/4 cup all-purpose flour
3 tablespoons whipping cream
2 tablespoons chopped fresh parsley

Directions:

1. 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.

2. 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.

3. Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes.

4. 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.

5. Remove from heat and stir in scallops, whipping cream, parsley, salt and pepper. Spoon into dishes. Broil 4-5 minutes or until lightly golden. Serve hot.

Enjoy your meal !!
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