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Source: Food and Wine Quick from Scratch

Curried Scallops with Spinach
With few ingredients and even fewer steps, this curry is a cinch to make quickly. Serve it with rice.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 11 minutes
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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 fresh spinach, about 3 ounces spinach leaves
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.

Note: For lower fat and calorie counts, replace half of the cream with whole
milk. If you replace all the cream with milk, the sauce will be thinner
than desirable, but will still taste wonderful.


Wine Recommendation: Sauvignon blanc is a perfect choice to serve with this dish. Its acidity will go well with the spinach and work beautifully with both the mild curry and the scallops.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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