Curried Scallops with Spinach

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Ingredients

1. 2 tablespoons butter
2. 1 onion, chopped
3. 1/2 teaspoon salt
4. 2 teaspoons curry powder
5. 2 teaspoons tomato paste
6. 1/2 cup canned low-sodium chicken broth or homemade stock
7. 1 cup light cream or half-and-half
8. 2 cups shredded spinach (about 3 ounces spinach leaves)
9. 2 pounds sea scallops

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, and cream. Puree until smooth. Return the sauce to the pan.
3. 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.