Curried Scallops in Cream Sauce
| Yield: | 4 Servings |
| Categories: | Main Dishes, Fish |
| 8 | lg | Fresh scallops |
| 1 1/4 | c | Water |
| 1 | sl | Lemon |
| 1/2 | Bay leaf | |
| 1 1/2 | lb | Potatoes, cut in pieces |
| 5 | tb | Butter |
| Salt to taste | ||
| Fresh ground pepper to taste | ||
| 3 | oz | Button mushrooms, sliced |
| 2 | Shallots, finely chopped | |
| 1 | ts | Curry Powder |
| 1/4 | c | All-purpose flour |
| 3 | tb | Whipping cream |
| 2 | tb | Chopped fresh parsley |
| Fresh bay leaves (opt) | ||
| Lemon twists (opt) | ||
| Lime twists (opt) | ||
| Fresh dill sprigs (opt) |
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