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Curried Scallops with Spinach

Source: Quick from Scratch - Fish
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
With few ingredients and even fewer steps, this curry is a cinch to make quickly. Most of the work is done by a blender, which ensures a silky sauce. If you don't have a blender, use a food processor; the texture will just be slightly less smooth.
RECIPE INGREDIENTS
2 tablespoons butter
1 onion, chopped
1/2 teaspoon salt
2 teaspoons curry powder
2 teaspoons tomato paste
1/2 cup canned low-sodium chicken broth or homemade stock
1 cup light cream or half and half
2 cups shredded spinach (about 3 ounces spinach leaves)
2 pounds sea scallops
Curried Scallops with Spinach Recipe at Cooking.com
DIRECTIONS
In 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.


Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan.


Bring 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.


Fish 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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 391
Fat. Total: 19g
Fiber: 1g
Carbohydrates, Total: 12g
Sodium: 717mg
% Cal. from Fat: 44%
Cholesterol: 130mg
Protein: 42g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Sarah, VT Reviewed: 01/08/2008
This is my new favorite recipe, although I would add more curry, a little hot sauce & lots more spinach. I tried coconut milk instead of cream, but the cream is better.
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