Curried scallops

Curried scallops

By
From
Encyclopedia of Food and Cookery
Serves
6

A curry flavour seems to go particularly well with scallops, and adds a golden colour to the creamy sauce.

Ingredients

Quantity Ingredient
1kg scallops
90g butter, plus 2 teaspoons extra
3-4 spring onions, chopped
2 teaspoons curry powder
500ml dry white wine
1 bouquet garni
2 teaspoons plain flour
125ml cream
freshly ground black pepper
parsley, finely chopped
salt

Method

  1. Remove any brown parts from scallops, keeping coral. Melt 90 g butter in a heavy saucepan over a medium heat and add spring onions and curry powder. Stir for 1 minute. Add wine, scallops and bouquet garni and bring to the boil. Reduce heat and poach for 3–4 minutes. Using a slotted spoon, transfer scallops to a serving dish, or 6 individual scallop shells or dishes, and keep warm. Reduce cooking liquid to 375 ml by rapid boiling, and discard bouquet garni.
  2. Make a beurre manié by blending remaining butter and flour together. Gradually stir into stock in small pieces, and bring to the boiling point. Add cream, season with salt and pepper and cook gently, stirring, for a few minutes, but do not allow to boil. Pour sauce over scallops and sprinkle with parsley.
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