Curry Scallops

with Spinach and Coconut Rice 

Servings 4

 

 

Ingredients:

2 tablespoon butter

1 onion chopped 

1/2 teaspoon salt

2 teaspoons curry powder

2 teaspoons tomato paste

1/2 cup chicken stock

1 cup Half and Half

4 cups baby spinach 

2 # sea scallops ( you can use shrimp instead of scallops)

Method:

-Melt butter in a deep saucepan, add onion and salt; cook until the onions are soft; stir in the Curry Powder; cook 1 minute .

-Transfer the onion mixture to a blender; add the tomato paste, broth and cream; puree until smooth and return to the saucepan.

-Bring the curry sauce to just a simmer; stir in the spinach and scallops; and simmer covered until scallops are just done, about 5 to 7 minutes.

Coconut Rice 

1 1/2 cups long grain rice ( I like Jasmine)

1 1/2 cups water

1 teaspoon sugar

1 cup well-stirred unsweetened coconut milk

3/4 teaspoon salt

 -Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 2 quart saucepan. Add the water, salt, coconut milk and bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered 5 minutes.

Plating:

As shown in the picture above,  fill small molds with the rice, and unmold in the center of a deep serving dish, than spoon the curry scallops around the rice, and sprinkle with chopped parsley.  

If you want you can put some rice on the bottom a deep serving plate, and spoon curry scallops over the rice. Either way this is a delicious dish.