Recipe - Curried Scallops In Cream Sauce

8 lg Fresh scallops
1 One fourth cup Water
1 sl Lemon
One half Bay leaf
1 One half pound Potatoes, cut in pieces
5 tablespoon Butter
Salt to taste
Fresh ground pepper to taste
3 ounce Button mushrooms, cut or sliced up
2 Shallots, finely chopped
1 teaspoon Curry Powder
One fourth cup Allpurpose flour
3 tablespoon Whipping cream
2 tablespoon Chopped fresh parsley
Fresh bay leaves (opt)
Lemon twists (opt)
Lime twists (opt)
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 1One fourth 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 45 minutes or until lightly golden. Garnish with
bay leaves, citrus twists and dill sprigs, if desired, and serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini