Chef Pascal Barbot of
Astrance –
Paris, France
Adapted by StarChefs.com
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Chef Pascal Barbot's
Scallops and Baby
Spinach with Curried Yogurt Sauce |
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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
