The Reduction of Ingredients for to Make Sauce for Scallops in an Autumnal Manner Utilizing Curry and Maple Flavors

grapeseed oil as needed
43 shallots, whole, peeled
salt as needed
1/4 cup curry powder
1/2 cup sherry
4 qts cream
2 qts chicken stock
1 cup maple syrup

- saute seasoned shallots in the grapeseed oil until soft and lightly browned. Please not to burn.
- add curry powder and toast in the oil/shallot mixture
- deglaze with sherry and cook until it becomes sludgy
- add remaining ingredients and reduce it until you should not reduce it any longer, then strain through chinois