Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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