Curried Scallops

Shrimp and Shellfish | February 11, 2017 | By

This recipe is quick, easy, elegant and insanely delicious! The scallops are pan seared and finished in a delightful curry sauce with fresh spinach! 


Serves 2

  • 1 Tbs of butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tsp of green curry paste
  • 1/4 tsp of salt
  • 1 heaping tsp of tomato paste
  • 1/3 cup of chicken broth
  • 1/2 cup of half & half
  • 1 lb of sea scallops
  • salt and pepper
  • 1 tsp of olive oil
  • 2 big handfuls fresh spinach, chopped


Start by melting the butter in a saucepan or small skillet, saute the shallots and garlic for 2-3 minutes. Stir in the curry paste and salt and cook for 1 minute. Then transfer to a blender and add in the tomato paste, chicken broth and the half & half. Blend until very smooth. Pat the scallops very dry with a paper towel, season with a little salt & pepper and in a large skillet, heat the oil over medium/high heat and sear the scallops 2 -3 minutes per side. Then add in the sauce and the spinach and cook for 3-4 minutes, until the spinach is wilted. That’s it! To serve, plate the scallops and top with that incredible sauce, delicious with wild rice. Enjoy!




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