Recipe for Scallops with Curry Sauce and Sautéed Spinach

Wash in several waters and remove the stems from the spinach leaves. Drain them. Prepare the sauce. Peel and finely chop the shallot. Heat the butter in a small saucepan and sauté the shallot. Add the white wine and let it reduce almost to dryness. Add the curry and cream, then heat gently for about ten minutes. When the sauce has thickened, keep it warm.

Place the scallops on a plate. Season them with salt and pepper on both sides. Heat 20 g of butter in a skillet and add the spinach. Stir (the spinach will reduce significantly). Turn off the heat after 3 minutes.

Heat the oil in a pan and cook the scallops for about 1 minute to 1 minute 30 on each side.

To finish, arrange the scallops on plates or in small dishes, add spinach, and drizzle with the curry sauce. Serve immediately with a wedge of lemon. ENJOY YOUR MEAL!