Curried Scallops


Basic Poached Scallops

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼–½ level teaspoon curry powder
  • 4–6 tablespoons double cream
  • salt and freshly-ground black pepper
  • finely-chopped parsley


Prepare scallops as above. Melt butter in the top of a double saucepan; stir in flour and curry powder and cook over water, stirring continuously, until roux is well blended. Add enough scallop liquor (about ½ pint) to make a smooth, rich sauce. Add cream, sliced scallops and salt and freshly-ground black pepper, to taste.

Fill scallop shells or individual casseroles with this mixture and sprinkle with parsley.