1.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.
2.Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan.
3.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.
Shelled medium shrimp would be delicious simmered in the curry sauce. You can also use bay scallops instead of the larger sea scallops, in which case reduce the cooking time to three minutes.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 185 (43%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 173.6mg||53 %|
|Sodium 662.3mg||23 %|
|Potassium 1207.7mg||32 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.3g|
|Protein 54.1g||77 %|
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Calories per serving: 431
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