1/2 c. butter (butter may be used)
1/2 c. chopped onion
1 clove garlic, finely chopped or pressed
1 stalk celery, diced
1/2 bay leaf
Sprig of parsley
1/4 tsp. powdered mustard
1/2 c. diced tart apple
2 tbsp. flour
1/2 tsp. mace
2 tbsp. curry powder
1 1/2 c. clam broth (bottled)
1 c. dry white wine (water may be used)
1 1/2 lbs. sea scallops, cut in half
1/2 c. heavy cream (skim milk may be used)

1. In a large saucepan heat the butter, add onion, garlic, celery, bay leaf, parsley, mustard and apple. Cook until apple is soft.

2. Stir in flour, mace, curry powder. Cook until well mixed. Add clam broth and wine. Simmer until ingredients are thoroughly cooked, at least 45 minutes.

3. Add sea scallops and cook until tender. Add cream, heat through but do not boil. Serve with chutney. Serve on rice.