A delicious dish, Scallops with Curry Sauce may be served either as an appetizer, or as a main course accompanied by boiled rice and a crisp green salad.
1 tablespoon butter
24 scallops, cut INTO 2-inch pieces and with
6 shells reserved
1 fl. oz. dry white wine
1 medium-sized onion, quartered
2 carrots, scraped and cut INTO 2-inch slices
2 celery stalks, trimmed and cut into o-inch slices
2 teaspoon salt
8 white peppercorns bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 oz. butter
1 tablespoon curry powder
1 teaspoon grated nutmeg
2 tablespoons flour
6 fl. oz. single cream
2 teaspoons apricot jam
1 teaspoon salt
With the butter, grease the 6 scallop shells, or a shallow, medium-sized flameproof serving dish. Set aside.
Put the scallops in a medium-sized, heavy-based saucepan and add the wine, onion, carrots, celery, salt, peppercorns and bouquet garni. The scallops should almost be covered with the liquid, so add a little more wine if necessary.
Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to moderately low, cover the pan and cook the scallops for 5 minutes. With a slotted spoon, remove the scallops from the liquid and put them in a bowl.
Increase the heat to moderately high and boil the liquid in the saucepan until it has reduced by about one-third. Remove the pan from the heat. Pour the cooking juices through a fine wire strainer into a bowl, pressing down on the vegetables and flavourings with the back of a wooden spoon to extract all the juices. Set aside. Discard the vegetables and flavourings in the strainer.
Preheat the grill to moderate.
To make the sauce, in a small, heavy saucepan, melt the butter over moderate heat. When the foam subsides, stir in the curry powder and nutmeg and cook for 1 minute, stirring constantly. Remove the pan from the heat and stir in the flour to make a smooth paste. Gradually add 6 fluid ounces of the reserved cooking liquid, stirring constantly and being careful to avoid lumps. Stir in the cream and add the apricot jam and salt.
Place the saucepan over low heat and cook for 5 minutes, stirring constantly, or until the sauce is hot and thick and the apricot jam has melted. Stir in the reserved scallops and cook for a further 2 to 3 minutes.
Remove the pan from the heat. Spoon the scallop mixture into the prepared shells or dish. Place the shells or dish under the grill and grill for 5 minutes. Remove the shells or dish from the heat and serve immediately.