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A Love Affair with the Senses

Chef Pascal Barbot of L’ Astrance– Paris, France on

Chef Pascal Barbot

4 rue Beethoven
Paris 75016
(01) 40-50-84-40

Scallops and Baby Spinach with Curried Yogurt Sauce
Chef Pascal Barbot of Astrance – Paris, France
Adapted by

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

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

Yield: 4 Servings


    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

  • 2 Tablespoons butter
  • 20 large scallops
  • 1 bunch baby spinach

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

  • ICC Featured Speaker

  •    Published: July 2006
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