Sea Scallops In A Curry Wine Sauce.                

Strolling down the streets of Paris and looking into the restaurants is a favorite thing of mine to do.  How the French culinary experience really does strive for perfection.  The beauty of some of the restaurants with French glass doors swung open.  The lovely bouquets of fresh flowers and waiters all scuffling around preparing for the busy day. 

French cooking can be done at home.  Don't be intimidated by sauces.  Some of them are very simple and well balances.  So you must give into a little butter and cream now and then.  Try one of our favorites seafood sauces.   French food lovers will adore this sauce. This sauce is fine French cooking. 

It would be lovely with sole and mussels as well as sea scallops.  You may use a few different of these seafood's with the sea scallops if you like.  The sauce is a creamy wine sauce with just hint of curry flavor.  Serve it with a side of freshly cooked spinach or baby asparagus tips.  Make sure a hot crusty piece of French bread is nearby to dip in to the extra sauce.  A beautiful crisp Chablis would be an excellent choice of wine.  Bon Appetit.                     

Ingredients: 
Sea Scallops-1 pound. 
Butter-2 tablespoons. 
Shallot-1 chopped finely. 
Curry Powder-1 1/2 teaspoon. 
Dry Vermouth-1/2 cup. 
Heavy Cream-1 1/4 cups. 
Chives- 1tablespoon finely chopped. 
Salt- 1 teaspoon. 
White Pepper-1/2 teaspoon.
Clam Juice- 1/2 cup. 

Instructions:  In a skillet on a medium flame add the curry powder.  Stir the curry powder for 2 minutes.  Add in the sea scallops and chopped shallots to coat.  Add in to the pan the clam juice, Vermouth salt and pepper.  Toss the sea scallops around gently in the broth and remove after 7 minutes.  Reduce the stock in half.  Add in the heavy cream and chives.  Reduce by half again. Melt the butter into the sauce. Place the sea scallops on a serving dish.  Pour the reduced sauce over the scallops.  Add the freshly steamed spinach to the dish.  Serve immediately.

Submitted by Gary Solomon. Gary is the chef for The Recipe Exchange. Chat with Gary and other keen cooks at The Recipe Exchange Forum.