Curried Scallops with Spinach

Curried Scallops with Spinach
Photo by © Melanie Acevedo


  • 2 pounds sea scallops
  • 1 onion, chopped
  • 2 cups shredded spinach (about 3 ounces spinach leaves)
  • ½ teaspoon salt
  • 2 teaspoons tomato paste
  • ½ cup canned low-sodium chicken broth or homemade stock
  • 2 tablespoons butter
  • + 2 more ingredients
    • 2 teaspoons curry powder
    • 1 cup light cream or half-and-half

1. 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. 2. Transfer the onion mixture to a blender and add the tomato paste, broth...

View full recipe at My Recipes


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