Curried Scallops In Cream Sauce

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Servings: 4 Difficulty: Advanced
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Poached scallops served in a rich, aromatic curry-infused cream sauce with tender potatoes
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Curried Scallops in Cream Sauce recipe image
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Curried Scallops In Cream Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1951.6

Description

This elegant yet comforting dish features tender fresh scallops gently poached until just cooked, then nestled in a luxurious curry-spiked cream sauce. The warmth of the curry powder blends beautifully with the richness of butter and cream, while lemon zest adds a bright, necessary acidity to cut through the fat. Served alongside soft, buttery potatoes that have absorbed the savory cooking liquid, this meal offers a perfect balance of textures and flavors. It is an impressive yet manageable dinner option for date nights or special family suppers, bringing a touch of Indian-inspired warmth to classic seafood preparations.

Ingredients

Directions

  1. Wash the scallops thoroughly and remove any roe or tough side muscles.
  2. Pat the scallops completely dry with paper towels and slice them in half horizontally if they are very thick.
  3. Place the scallops, water, lemon slice, and bay leaf in a medium saucepan.
  4. Bring the liquid to a gentle simmer over medium heat, then cover and cook for 20 minutes.
  5. Carefully remove the scallops from the liquid using a slotted spoon and set aside on a plate.
  6. Strain the poaching liquid into a measuring cup, discarding the lemon slice and bay leaf.
  7. Add enough water to the reserved liquid if necessary to make 1 cup of broth.
  8. In a large skillet, melt 2 tablespoons of butter over medium heat.
  9. Add the chopped shallots and mushrooms, saut&# 195;©ing until softened and lightly browned, about 5 minutes.
  10. Sprinkle the curry powder over the vegetables and cook for 1 minute until fragrant.
  11. Stir in the flour to coat the vegetables, cooking for another minute to remove the raw flour taste.
  12. Gradually whisk in the reserved scallop broth and the whipping cream, stirring constantly until the sauce thickens.
  13. Add the potato pieces to the sauce and simmer gently until the potatoes are tender, about 10-15 minutes.
  14. Gently fold the cooked scallops into the sauce to warm them through without overcooking.
  15. Season with salt and freshly ground black pepper to taste.
  16. Garnish with chopped fresh parsley, fresh dill sprigs, and lemon or lime twists before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1951.6kcal
% Daily Value *
Total Fat 71.3g110%
Saturated Fat 40.6g204%
Cholesterol 441.2mg148%
Sodium 5013.6mg209%
Total Carbohydrate 205.5g69%
Dietary Fiber 30.8g124%
Sugars 51.2g
Protein 123.2g247%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, scallops, cream sauce, seafood, potatoes, indian flavor, dinner, easy, comfort food, poached, butter, lemon, simmer, spicy, rich, meal, quick, fresh, herbs
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