Seared Scallops with Korma and Spinach

Watch Feast TV host Cat Neville make this recipe from start to finish in our Hand-Crafted Design episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country and Galleria locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.

Seared Scallops with Korma and Spinach

  • 1 Tbsp cumin seeds
  • 1 tsp coriander seeds
  • ⅓ cup raw cashews
  • 3 Tbsp tomato paste
  • 1 small bunch fresh cilantro
  • 3 cloves garlic
  • 3 Tbsp shredded coconut
  • 1 tsp garam masala
  • 1 2-inch piece fresh ginger, chopped
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp ground turmeric
  • 7 black peppercorns
  • 2 fresh green Thai chilies
  • 2 Tbsp peanut oil
  • 1 can coconut milk
  • ½ lb spinach
  • sea salt, to taste
  • 2 lbs sea scallops
  • Cooked basmati rice
  • 1 white onion
  • 1 lime

| Preparation | Place the cumin and coriander seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic. Blend the seeds, cashews, tomato puree, fresh cilantro, garlic, coconut, garam masala, ginger, cayenne, paprika, turmeric, peppercorns and chilies in a blender until coarsely chopped. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Transfer curry paste to a pan and fry to bring out aroma, then add coconut milk and simmer, add spinach and simmer until wilted, keep warm. Salt scallops and sear with a bit of oil in a very hot pan, toss with the curry and serve with rice on the side. Sliver the onion and sprinkle with fresh lime juice. Add to the plate for a tart crunch. 

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