Spinach is rich in beta-carotene, folate, and vitamins C, E, and K, making it a great choice for a salad. This spinach salad features a flavorful olive oil and balsamic vinegar dressing for a tangy finish.

Curried Scallops with Spinach

Description
With few ingredients and even fewer steps, this curry is a cinch to make quickly. Most of the work is done by a blender, which ensures a silky sauce. If you don't have a blender, use a food processor; the texture will just be slightly less smooth.

Serves 4

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients
1. 2 tablespoons butter
2. 1 onion, chopped
3. 1/2 teaspoon salt
4. 2 teaspoons curry powder
5. 2 teaspoons tomato paste
6. 1/2 cup canned low-sodium chicken broth or homemade stock
7. 1 cup light cream or half-and-half
8. 2 cups shredded spinach (about 3 ounces spinach leaves)
9. 2 pounds sea scallops

Instructions
1. 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

2. Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan.

3. 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

Nutritional information:
Per serving: N/A