Curried Scallops

Could not have been more perfect timing to get sick with the flu. I had planned to feel sorry for myself all day anyway in using some of my vacation time to study for my boards, so it was a drop in the ocean to get a roaring case of influenza in the midst of regularly scheduled self-pity. Among other positive spins, there is now a sunshine rising in a corner of my kitchen, all the better to brighten these winter mornings when I need to be at the hospital hours before the real sun rises—now I don’t have to miss the sunrise.

I once read that curry is good for a cold in the way that garlic and ginger are good for colds. Dilates sinuses, gets fluids and humors circulating. I had these for dinner with at least a gallon of green/lemon tea. I’m turning my kidneys into a viral power wash. Or viral slip n’ slide, what you will.

Curried Scallops

Adapted from Food and Wine

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 (about 3 ounces spinach leaves)

2 pounds sea scallops

Instructions

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.

By the way, don’t these new dishes (THANK YOU MOM!!!!) take my food photography to a new level? Food and Wine, eat your scallops right off MY plate!