Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce

Directions

Whisk first 3 ingredients in small bowl to blend and reserve.

Melt 2 tablespoons butter in heavy large skillet over medium heat.

Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile.

Sauté until shallot is soft, about 2 minutes.

Increase heat to medium-high and add 1 bag spinach.

Stir until beginning to wilt.

Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper.

Keep warm.

Sprinkle scallops with coarse salt and pepper.

Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat.

Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side.

Transfer scallops to plate; tent with foil.

Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet.

Sauté until onions begin to soften, 1 to 2 minutes.

Add mirin and simmer until reduced to glaze, 1 to 2 minutes.

Whisk in hoisin mixture.

Reduce heat to medium-low.

Whisk in 2 tablespoons butter.

Season to taste with salt and pepper.

Divide spinach among plates.

Top with scallops, dividing equally.

Spoon sauce over and serve.