Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce
.
Yield
6 servingsPrep
12 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
hoisin sauce
|
*
|
| 2 | tablespoons |
rice vinegar
unseasoned |
|
| ¼ | teaspoon |
hot pepper sesame oil
|
* |
| ¾ | stick |
butter
divided |
|
| ¼ | cup |
shallots
chopped |
*
|
| 1 | tablespoon |
ginger
fresh, minced peeled |
|
| 1 | teaspoon |
ginger
fresh, minced peeled |
|
| 4 | cloves |
garlic
minced, divided |
|
| 1 | each |
serrano chiles
seeded, minced, divided |
*
|
| 20 | ounces |
baby spinach
about 4 bags |
*
|
| 1 | x |
kosher salt
coarse |
*
|
| 2 | pounds |
sea scallops
side muscles removed |
|
| 1 | tablespoon |
peanut oil
|
|
| ¾ | cup |
scallions, spring or green onions
white and pale green parts only |
|
| ¼ | cup |
mirin (sweet seasoning)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
hoisin sauce
|
*
|
| 3E+1 | ml |
rice vinegar
unseasoned |
|
| 1.3 | ml |
hot pepper sesame oil
|
* |
| 84.8 | g |
butter
divided |
|
| 59 | ml |
shallots
chopped |
*
|
| 15 | ml |
ginger
fresh, minced peeled |
|
| 5 | ml |
ginger
fresh, minced peeled |
|
| 4 | cloves |
garlic
minced, divided |
|
| 1 | each |
serrano chiles
seeded, minced, divided |
*
|
| 578 | ml/g |
baby spinach
about 4 bags |
*
|
| 1 | x |
kosher salt
coarse |
*
|
| 907.2 | g |
sea scallops
side muscles removed |
|
| 15 | ml |
peanut oil
|
|
| 177 | ml |
scallions, spring or green onions
white and pale green parts only |
|
| 59 | ml |
mirin (sweet seasoning)
|
*
|
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.
