CookEat Recipe
Scallops in Curry Sauce
Fresh scallops briefly cooked in a gently spiced, lightly thickened curry sauce.
Method
Steps
Step 1
Chop onion, ham, celery, pepper and leek. Brown the onion in butter, add other chopped ingredients, thyme, clove and pepper; cook about five minutes.
Step 2
Stir in curry powder, flour and salt. Pour in hot water and simmer gently about 18 minutes, stirring.
Step 3
Whisk yolk with cream, temper with hot sauce, then stir back into the pan over gentle heat until the egg liaison reaches 74°C without a hard boil. Strain sauce into a clean saucepan.
Step 4
Rinse and drain scallops. Simmer in water containing the reserved 1 teaspoon salt for about two minutes, then drain and finish in the curry sauce until opaque and 74°C. Serve immediately in a warm deep dish.
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