Chef Pascal Barbot of Astrance – Paris, France
Adapted by StarChefs.com

Chef Pascal Barbot's Scallops and Baby Spinach with Curried Yogurt Sauce

Yield: 4 Servings

Ingredients:

Yogurt Sauce:
• 2 Tablespoons clarified butter
• 1 teaspoon ground cumin
• 1 teaspoon powdered mustard
• 1 teaspoon fenugreek seed
• 2 cloves of garlic
• 1 centimeter of turmeric root
• 1 centimeter fresh ginger root
• 1 teaspoon cried curry leaves
• 2 Tablespoons curry powder
• 2 sweet onions, thinly sliced
• 40 ounces plain, whole milk yogurt
• 10 grams light brown sugar
• Fleur de sel
• 20 grams butter
  
  
  Scallops:
• 2 Tablespoons butter
• 20 large scallops
• 1 bunch baby spinach
  

Method:
For the Yogurt Sauce:
Melt the clarified butter in a saucepan. Add the cumin, mustard, and fenugreek seed; stirring to combine. Cook until fragrant, about 5 minutes. Add the garlic, grated turmeric, grated ginger, curry leaves, curry powder and sliced onions. Add 32 ounces of yogurt and brown sugar; season with fleur de sel. Cook over medium heat until intensely fragrant, about 20 minutes. Pass the yogurt mixture through a chinoise. Stir in the remaining yogurt and 20 grams of butter.

For Scallops:
Heat 1 Tablespoon butter in large sauce pan. Saute scallops 1 minutes per side until lightly seared. Set aside. Add 1 Tablespoon butter and sauté spinach until cooked.

To Serve:
Place scallops on top of baby spinach and pour curried yogurt sauce on top.

Wine Pairing:
A white wine with lots of green fruit flavors and mild acidity like P. De Villaine Bouzeron 2003