Scallops with spinach massala

Scallops with spinach massala

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Tender walnuts, some spring spinach sprouts and a hint of exotic powder ... Magic!


  • For 4 people :
  • 800 g of scallops
  • 1 kg fresh spinach
  • 20 cl of cream
  • 2 tbsp. garam massala (Indian blend of spices)
  • 1 knob of butter
  • 40 g pine nuts
  • curry
  • flower of salt
  • pepper.


Toast the pine nuts in a pan and set aside. Wash and spin spinach then wring out. Reserve the smallest leaves. In a frying pan, boil the crème fraîche with the garam massala. Add the spinach and cook over medium heat and covered for five minutes. Take off the heat and add the young leaves and mix. Dry the scallop shells in paper towels. Heat the knob of butter in a pan and sauté the shells 1 minute on each side, over high heat. Put the shells on a plate and sprinkle them with a little curry and a pinch of salt. Serve with spinach sprinkled with grilled pine nuts.