Curried Swimming Scallops 

Ingredients:

1 cup dry white wine
1 cup heavy cream
2 garlic cloves, minced
1 tbs minced shallot
1 stalk fresh lemongrass* (lower 6 inches only), outer leaves discarded and root ends trimmed, cut into 1-inch pieces
2 teaspoons curry powder
1 1/2 pounds swimming scallops (fresh or IQF)
1 tbs thinly sliced scallion
1 tbs unsalted butter
*available at Asian markets and some specialty foods shops

Descriptions:

In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Do not thaw frozen scallops before cooking. Add swimming scallops and cook, covered, over moderately high heat 3-4 minutes, or until opened, discarding lemongrass. Using a slotted spoon divide scallops among 4 bowls. Can be prepared in 45 minutes or less.

Add to liquid remaining in kettle; scallions, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over scallops.