Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Fresh scallops 2 Shallots, finely chopped
1 1/4 c Water 1 ts Curry Powder
1 sl Lemon 1/4 c All-purpose flour
1/2 Bay leaf 3 tb Whipping cream
1 1/2 lb Potatoes, cut in pieces 2 tb Chopped fresh parsley
5 tb Butter Fresh bay leaves (opt)
Salt to taste Lemon twists (opt)
Fresh ground pepper to taste Lime twists (opt)
3 oz Button mushrooms, sliced 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.

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