Ingredients
2 tbsp. butter
1 onion
1/2 tsp. salt
2 tsp. curry powder
2 tsp. tomato paste
1/2 c. canned low-sodium chicken broth or homemade stock
1 c. light cream or half-and-half
2 c. shredded spinach (about 3 ounces spinach leaves)
2 lb. sea scallops
Preparation
Step 1In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute.Step 2Transfer the onion mixture to a blender and add the tomato paste, broth and cream. Puree until smooth. Return the sauce to the pan.Step 3Bring the curry sauce just to a simmer. Stir in the spinach and scallops. Simmer, covered, until the scallops are just done, 5 to 7 minutes.Step 4Fish Alternatives: Shelled medium shrimp would be delicious simmered in the curry sauce. You can also use bay scallops instead of the larger sea scallops, in which case reduce the cooking time to three minutes.Step 5Wine Recommendation: Sauvignon blanc is a perfect choice to serve with this dish. Its acidity will go well with the spinach and work beautifully with both the mild curry and the scallops. You’ll find good possibilities from many continents: Try a bottle from California, New Zealand or South Africa.
