Curried Scallops with Spinach

• 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 (about 3 ounces spinach leaves)
• 2 pounds sea scallops

1. In a large frying pan, melt the butter over moderately low heat.
2. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes.
3. Stir in the curry powder and cook for 1 minute.
4. Transfer the onion mixture to a blender and add the tomato paste, broth, and cream.
5. Puree until smooth.
6. Return the sauce to the pan.
7. Bring the curry sauce just to a simmer.
8. Stir in the spinach and scallops.
9. Simmer, covered, until the scallops are just done, 5 to 7 minutes.

butter, onion, salt, curry powder, tomato paste, chicken broth, light cream, shredded spinach

Taken from www.foodandwine.com/recipes/curried-scallops-spinach (may not work)