Devilled Scallops

Devilled scallops seem to be a Tasmanian speciality. Time was, there was only one type of scallop - the Tasmanian scallop. And Keen's curry powder was more popular in Tasmania than in any other Australian state. Not surprising then that Devilled Scallops, made with curry powder, won the Launceston Examiner's best scallop recipe competition in 1936. From over 400 entries Miss C. M. Busby from Culzean, Westbury took out the One Guinea Prize. Her recipe was so good that nine years later a woman from Hobart won 15/6 with an identical entry. With minor tweaks - a squeeze of lemon juice, a teaspoon of curry powder - the same recipe won in 1947 and again in 1948.

Devilled Scallops

18-24 large Tasmanian scallops (3-4 per person)
2 tbsp butter
1 tbsp plain flour
1 dessertspoon Keen's curry powder
cayenne pepper, to taste
1 tbsp Worchestershire sauce
1 teasp mustard
1 cup milk
lemon
fresh breadcrumbs


Melt the butter, stir in the flour and cook on a low heat until the mixture leaves the side of the pan. Add the curry powder and cayenne, Worchestershire sauce, mustard and finally the milk. Squeeze in some lemon juice. Let it cook for at least five minutes, until thick.

Place the scallops in a shallow dish (or in individual ramekins or on the half-shell), spread the sauce over, sprinkle with breadcrumbs, and bake in a moderate to hot oven for 15 minutes. Serves 6 as an entree.