Food recipes
Curried Scallops With Spinach
Curried Scallops With Spinach Ingredients: wheat, durum margarine, regular, 80% fat, composite, stick, without salt onions, spring or scallions (includes tops and bulb), raw spices, curry powder tomatoes, red, ripe, r...
Curried Scallops With Spinach
Ingredients:
wheat, durum
margarine, regular, 80% fat, composite, stick, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, curry powder
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spinach, raw
mollusks, scallop, (bay and sea), cooked, steamed
oil, olive, salad or cooking
salt, table
Directions:
Cook pasta acorrding 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.
Puree until smoothe.
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.
Ingredients:
wheat, durum
margarine, regular, 80% fat, composite, stick, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, curry powder
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
spinach, raw
mollusks, scallop, (bay and sea), cooked, steamed
oil, olive, salad or cooking
salt, table
Directions:
Cook pasta acorrding 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.
Puree until smoothe.
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.