Yogurt is the basis for so many easy sauces, including this fragrant, tangy combination for scallops. Try it, too, spooned on omelets, sautéed chicken breasts or sliced, fresh tomatoes. This dish serves 3 as an entree, or 6 for appetizers.
1 1/2 cups Organic Valley Plain Pourable Yogurt
1 1/2 tablespoons olive oil
3 tablespoons chopped cilantro
2 teaspoons minced fresh ginger
1 1/2 teaspoons minced garlic
1 teaspoon each ground fennel, cumin and curry powder
salt and pepper to taste
12 large sea scallops (about 1 pound)
1/8 teaspoon cayenne
3 tablespoons vegetable oil, divided
1 tablespoon Organic Valley butter
6 green onions, chopped
12 ounces sturdy spinach leaves (don’t use baby spinach)
1. Combine all the sauce ingredients in a bowl and set aside to come to room temperature.
2. Dry scallops well with paper towels and season with salt and cayenne.
3. Heat 2 tablespoons of the peanut oil over high flame in a large cast iron or non-stick skillet. When oil is hot enough to make a drop of water dance when it’s added, arrange the scallops in the pan without letting them touch each other. Cook the scallops without disturbing them until they’re brown on the first side, about 2 minutes. Turn them and continue cooking another 2 or 3 minutes to brown the second side and to just barely cook them through the inside. Transfer scallops to a platter and keep them warm.
4. Reduce heat to medium-high, wipe out the skillet and add remaining oil and butter. When oil is hot, add green onions, spinach and a little salt. Cook, tossing constantly, until spinach has wilted, about 2 minutes.
5. Divide spinach onto serving plates, add scallops and drizzle with some of the curry yogurt sauce. Serve immediately with additional sauce on the side.
Copyright by Terese Allen