Curried Sea Scallops
|Butter||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Celery stalks||1 , diced|
|Powdered mustard||1⁄4 Teaspoon|
|Diced tart apple||1⁄2 Cup (8 tbs)|
|Curry powder||2 Tablespoon|
|Clam broth||1 1⁄2 Cup (24 tbs) (Bottled)|
|Dry white wine/Water||1 Cup (16 tbs)|
|Sea scallops||1 1⁄2 Pound, cut in half|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. In a large saucepan heat the butter, add the onion, garlic, celery, bay leaf, parsley, mustard and apple and cook eight minutes, stirring occasionally.
2. With a wire whisk stir in the flour, mace and curry powder and cook four minutes longer. Add the clam broth and wine and simmer, partially covered, forty-five minutes. Strain into another saucepan, rubbing the solids through a sieve.
3. Add the scallops to the sauce and simmer until the scallops are tender when tested with a fork, five to ten minutes. Stir in the cream and heat briefly but do not boil.