Sarasota's Seared Scallops With Spinach and a Curry Sauce Recipe

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Sarasota's Seared Scallops With Spinach and a Curry Sauce
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Ingredients
15
Count
Nutrition
1180
Calories
Total time
15
Minutes
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1180.05 Kcal (4941 kJ)
Calories from fat 278.81 Kcal
% Daily Value*
Total Fat 30.98g 48%
Cholesterol 257.15mg 86%
Sodium 3438.15mg 143%
Potassium 2366.25mg 50%
Total Carbs 112.17g 37%
Sugars 3.53g 14%
Dietary Fiber 6.78g 27%
Protein 115.37g 231%
Vitamin C 29.9mg 50%
Vitamin A 0.1mg 2%
Iron 6.9mg 39%
Calcium 323.8mg 32%
Amount Per 100 g
Calories 103.55 Kcal (434 kJ)
Calories from fat 24.46 Kcal
% Daily Value*
Total Fat 2.72g 48%
Cholesterol 22.56mg 86%
Sodium 301.69mg 143%
Potassium 207.63mg 50%
Total Carbs 9.84g 37%
Sugars 0.31g 14%
Dietary Fiber 0.59g 27%
Protein 10.12g 231%
Vitamin C 2.6mg 50%
Iron 0.6mg 39%
Calcium 28.4mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.4
    Points
  • 30
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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