Heat butter
in medium saucepan. Add curry powder and onion and cook gently 3
minutes, stirring. Add tomato soup and chicken stock and bring to boil.
Add washed scallops (cut if they are large), turn down heat, cover and
simmer 5 minutes. Stir in milk, cream, salt and pepper and heat but do
not boil. Taste and add more salt and pepper if necessary. Stir in 2
tbsp (30ml) parsley and serve immediately with more parsley sprinkled on
each serving.
