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.
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
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.
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.
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Review Body: Substituted full fat canned coconut milk for cream and a drained 16oz bag of frozen spinach for the fresh- it was delicious! Even the 2 year old ate it :)
Review Rating: 5
Date Published: 2016-09-14
Author Name: Charp
Review Body: Used heavy cream and doubled up with baby spinach, 'cause they were in the refrigerator, otherwise exactly as written. Served over a Jasmine rice pilaf. This was nohing short of superb. I hope more people are trying this than have reviewed it!