MIXED SEAFOOD IN CREAMY CURRY SAUCE Derived from a recipe in Bon Apetite Magazine by James Badham and Selma Brown Morrow
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Makes 8 servings if served over rice 1/4 cup (1/2 stick) unsalted butter 1/2 pound halibut fillet, cut into 3/4-inch Cubes 1/2. pound bay scallops 1/2 pound uncooked shrimp, peeled, deveined Melt butter in heavy large skillet over high heat. Add halibut, scallops and shrimp and saute until partially cooked, about 3 minutes. Using slotted spoon, transfer seafood to bowl. 1 medium onion, chopped 1 small red bell pepper, chopped 1 garlic clove, minced 1 teaspoon curry powder 1/2 cup bottled clam juice 1/2 cup sour cream 1 1/2 ounces cream cheese 1 Tpsp. Lemon juice Boil juices in skillet until almost reduced to glaze, stirring occasionally, about 4 minutes. Add onion, bell pepper and garlic to skillet. Saute until light brown, about 3 minutes. Sprinkle curry powder over and stir 30 seconds. Add clam juice, cream, cream cheese and lemon juice. Boil until mixture is reduced to 11/2 cups, stirring frequently, about 10 minutes. Salt Pepper Lemon juice Return seafood and any collected juices to skillet and simmer until cooked through. Season to taste with salt, pepper and additional lemon juice if desired.