Sarasota's Seared Scallops With Spinach and a Curry Sauce

Name: Sarasota's Seared Scallops With Spinach and a Curry Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Individual Servings, 4 serving(s)
Ingredients: 2 lbs sea scallops; 4 cups couscous, cooked (I like to use a garlic couscous, but plain will be just fine, also I like to cook mine in chicken br); 3 cups Baby Spinach (4 oz spinach, a little more than 1/2 bag of pre-washed); 1 medium onion, cut in quarters and thin sliced; 3 scallions, thin sliced; 1 teaspoon minced garlic; 2/3 cup chicken broth; 1 1/4 cups half-and-half; 2 1/2 teaspoons tomato paste; 2 teaspoons curry powder; 2 tablespoons fresh cilantro, chopped fine (parsley will work also); 3 teaspoons butter (1 for the onion, 2 for the scallops); 1 teaspoon olive oil; salt; pepper

Submitted by SarasotaCook

"Quick, very easy and I like to think a bit healthier, even though it does have cream, it is a lighter sauce. I serve this with some couscous (garnished with scallions and cilantro or parsley for a little flavor) and roasted grape tomatoes (with olive oil and oregano) for a light dinner."

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Ready In:: 30mins
Ingredients:: 15
Yields:: 4 Individual Servings
Serves:: 4

ingredients

2 lbs sea scallops
4 cups couscous, cooked (I like to use a garlic couscous, but plain will be just fine, also I like to cook mine in chicken br)
3 cups Baby Spinach (4 oz spinach, a little more than 1/2 bag of pre-washed)
1 medium onion, cut in quarters and thin sliced
3 scallions, thin sliced
1 teaspoon minced garlic
²⁄₃ cup chicken broth
1 ¹⁄₄ cups half-and-half
2 ¹⁄₂ teaspoons tomato paste
2 teaspoons curry powder
2 tablespoons fresh cilantro, chopped fine (parsley will work also)
3 teaspoons butter (1 for the onion, 2 for the scallops)
1 teaspoon olive oil
salt
pepper

directions

Couscous -- How easy - just heat up the liquid (I use chicken broth, vegetable would work too, or just water) in a bowl in the microwave to a boil. Follow package direction for the amount of liquid needed. Once the water comes to a boil, remove, add the couscous, stir, cover with plastic wrap, and 5 minutes later - it is done. Just set off to the side as the scallops and sauce don't take long to cook. Before serving, I fluff the couscous with a fork and add in the thin sliced scallions, cilantro, salt and pepper.
Scallops -- As the couscous rests, start the sauce and scallops. In a large sauce pan, heat to medium high and add 2 teaspoons of butter and 1 teaspoon olive oil. Season the scallops with salt and pepper on each side. And don't forget -- room temperature, you don't want them cold and right out of the refrigerator. Sear the scallops on 1 side until golden brown (it will only take a couple of minutes), and don't move them around - just let them cook. Turn them over and cook another minute until brown, but DON'T over cook, they will continue to cook when you reheat them in the sauce. Transfer to a plate and cover with foil to keep warm as you make the sauce.
Sauce -- In the same pan you cooked the scallops, add 1 teaspoon more butter and cook the garlic and onions for 3-4 minutes until tender on medium. Stir in the curry powder and cook another minute until everything is combined and the flavor is absorbed by the onions.
Puree -- Transfer the curried onions to a blender and add the broth, tomato paste and half and half and pulse a few times until good and creamy. Then return the sauce to the pan and back on medium heat. Not too high because you don't want the cream to curdle. Add in the spinach and toss well, then the scallops and simply cook another minute to let the scallops reheat and the spinach wilts. Check for seasoning one last time. It is done!
Serve -- Add one (1) cup of couscous to each plate and top with the curried scallops and spinach. Now, I happen to like some roasted grape tomatoes with this, but use your favorite vegetable. ENJOY!
They are mild but flavorful! ENJOY.

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Reviews

this recipe is great! I'm just finishing it, I hope I can get it on the table before I eat all the scallops. lol

TrySumthinNew

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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