- 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
- 2 pounds sea scallops
- 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.