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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Couscous -- How easy - just heat up the liquid (I use chicken broth, vegetable would work too, or just water) in a bowl in the microwave to a boil. Follow package direction for the amount of liquid needed. Once the water comes to a boil, remove, add the couscous, stir, cover with plastic wrap, and 5 minutes later - it is done. Just set off to the side as the scallops and sauce don't take long to cook. Before serving, I fluff the couscous with a fork and add in the thin sliced scallions, cilantro, salt and pepper. | 2. Scallops -- As the couscous rests, start the sauce and scallops. In a large sauce pan, heat to medium high and add 2 teaspoons of butter and 1 teaspoon olive oil. Season the scallops with salt and pepper on each side. And don't forget -- room temperature, you don't want them cold and right out of the refrigerator. Sear the scallops on 1 side until golden brown (it will only take a couple of minutes), and don't move them around - just let them cook. Turn them over and cook another minute until brown, but DON'T over cook, they will continue to cook when you reheat them in the sauce. Transfer to a plate and cover with foil to keep warm as you make the sauce. | 3. Sauce -- In the same pan you cooked the scallops, add 1 teaspoon more butter and cook the garlic and onions for 3-4 minutes until tender on medium. Stir in the curry powder and cook another minute until everything is combined and the flavor is absorbed by the onions. | 4. Puree -- Transfer the curried onions to a blender and add the broth, tomato paste and half and half and pulse a few times until good and creamy. Then return the sauce to the pan and back on medium heat. Not too high because you don't want the cream to curdle. Add in the spinach and toss well, then the scallops and simply cook another minute to let the scallops reheat and the spinach wilts. Check for seasoning one last time. It is done! | 5. Serve -- Add one (1) cup of couscous to each plate and top with the curried scallops and spinach. Now, I happen to like some roasted grape tomatoes with this, but use your favorite vegetable. ENJOY! | 6. They are mild but flavorful! ENJOY. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea scallop	2			-	-	-	-
couscous	4	cups	cooked	2601.92	535.8156	88.2992	4.4288
baby spinach	3	cups		20.7	3.267	2.574	0.35100000000000003
onion	1		cut sliced	44.0	10.274000000000001	1.21	0.11
scallion	3		sliced	96.0	22.02	5.49	0.57
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
chicken broth	2/3	cup		52.08	1.26	7.4256	1.7472
half	1 1/4	1/4		-	-	-	-
tomato paste	2 1/2	teaspoons		11.275	2.6001	0.594	0.0646
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
butter	3	teaspoons		85.5	3.9285	2.6715	7.2
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.