Curried Scallops with Spinach

This was my first time making curried scallops and I must say it was very good. What an amazing twist on scallops and I also substituted asparagus for spinach.  This is a great low calorie dish and perfect for afterwork. 

Ingredients

2 ounces rotini pasta noodles, whole wheat, uncooked

2 teaspoons margarine, canola-based, trans-fat free

2 tablespoons green onion, chopped

1/4 teaspoon curry powder

1 teaspoon tomato paste, canned, low sodium

1 tablespoon chicken broth, fat-free, low-sodium

2 tablespoons evaporated skim milk, canned

1/2 dry cup spinach, fresh, chopped

4 ounces scallops, fresh

1 teaspoon olive oil, extra virgin

1/2 cup canned tomatoes, diced, no added salt

Preparation

Cook pasta according to package directions; drain and keep warm.

In a small skillet, melt margarine over medium-low heat.

Add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.

Stir in curry powder and cook for 1 minute more.

Transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.

Purée until smooth. Return the sauce to the skillet and bring to a simmer.

Stir in the spinach (washed and chopped) and scallops.

Simmer, covered, until the scallops are just done, 3 to 5 minutes.

Toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.

 

 

What is your favorite recipe using scallops?

Comments

[Jon]

Hey Kendra - Great combination for a delicious dinner. I tried it tonight and also substituted asparagus for spinach and we both liked it. It was quick and easy to make which is always a plus! Keep 'em coming!

[Kendra B.]

Thanks, Jon. So glad you guys enjoyed it. Feel free to share pictures of your dishes. I love learning new things. I will make sure to check out www.doslives.com for new Mexican inspired dishes.