Indian Style Spinach with Scallops

Heat clarified butter in a frying pan. Preheat oven to 80 °C. Fry onions, cut into fine rings over medium heat until light brown Ginger (2 cm per 4 portions), peeled, finely grated, garlic cloves, peeled, pressed to the ginger. Add to the roasted onions and fry for half a minute.

Add cumin, turmeric, chili, sauté over medium heat for one minute. Add spinach.

When spinach has collapsed, add vegetable broth and simmer on low heat for about 10 min.

Add cream before serving.

Season salt and freshly ground pepper vigorously Season scallops with salt and season with pepper Butter scallops in grill pan until a pattern forms. Then place in oven at 80 °C for 8 minutes. Arrange spinach on plates. Place scallops on top. Garnish with coriander and chili peppers.

Our tip: Use the young, tender spinach from the farmers’ market!

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