Instructions: In a heavy saucepan, saute the onions, leeks and shallots. Cook until deep golden and caramelized. Add the scallions and the mustard. Deglaze the pan with the wine and Worcestershire sauce. Cook until the liquid is reduced by three quarters. Season with salt and pepper. Add the thyme and chicken stock and simmer slowly until reduced by about one fifth. Check for seasoning.

Spear the scallops on the prepared scallions. Season them with salt and coat with coriander. Place scallops in the steamer insert. Add the curry powder to the water in the bottom of the steamer. Bring to a boil. Place insert above the water and steam for 6 to 8 minutes until done.

In a large soup plate, ladle the onion broth, making an island of onions in the middle. Lay 3 scallops around and garnish with thyme sprigs and crispy onions.

Yield: 4 servings

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