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 (used shredded kale)
2 pounds sea scallops
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 (kale) and scallops. Simmer, covered, until the scallops are just done, 5 to 7 minutes.
Notes 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.
*This dish is ode to my mother for Mother’s Day. She made this for me last year and it was unforgettable. She did a little twist with it too instead of using spinach she used Wakame (Dried Seaweed) . For my twist I used shredded kale, blanched it for a few minutes then added to the sea scallops. Mind you it is very rich but it’s also rich in Omega 3, and the bonus part is you are cooking it for the one you LOVE. To all wonderful cooks and mother’s…Happy Mother’s Day to all.