Esta es una exhibición prevé de cómo se va ver la receta de 'Curried Scallops In Cream Sauce' imprimido.

Receta Curried Scallops In Cream Sauce
by Global Cookbook

Curried Scallops In Cream Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 8 lrg Fresh scallops
  • 1 1/4 c. Water
  • 1 slc Lemon
  • 1/2 x Bay leaf
  • 1 1/2 lb Potatoes, cut in pcs
  • 5 Tbsp. Butter Salt to taste Fresh grnd pepper to taste
  • 3 ounce Button mushrooms, sliced
  • 2 x Shallots, finely minced
  • 1 tsp Curry Pwdr
  • 1/4 c. All-purpose flour
  • 3 Tbsp. Whipping cream
  • 2 Tbsp. Minced fresh parsley Fresh bay leaves (opt) Lemon twists (opt) Lime twists (opt) Fresh dill sprigs (opt)

Direcciones

  1. Wash scallops, remove roe. Pat scallops dry and cut in slices.
  2. Put scallops, water, lemon slice and bay leaf in a saucepan. Simmer gently 20 min. Strain, reserving liquid. Throw away lemon and bay leaf. If necessary, add in sufficient water to reserved liquid to make 1-1/4 c. liquid.
  3. Cook potatoes in boiling, salted water till tender. Drain and return to pan. Mash with 1 Tbsp. of butter. Season with salt and pepper. Beat well; cold slightly. Transfer to a large pastry bag.
  4. Preheat broiler. Pipe potato around edges of 4 ceramic scallop dishes. Heat remaining butter in a saucepan. Add in mushrooms, shallots and Curry Pwdr and cook 2 min. Stir in flour and cook 1 minute. Add in reserved liquid and bring to a boil. Reduce heat and simmer 2 min, stirring constantly.
  5. Remove from heat and stir in scallops, cream, parsley, salt and pepper.
  6. Spoon into dishes. Broil 4-5 min or possibly till lightly golden brown. Garnish with bay leaves, citrus twists and dill sprigs, if you like, and serve warm.