Sarasota's Seared Scallops With Spinach and a Curry Sauce

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.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 Individual Servings

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

1. 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.
2. 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.
3. 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.
4. 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!
5. 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!
6. They are mild but flavorful! ENJOY.