Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and theyre slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores. Ingredients:
1/4 cup hoisin sauce |
2 tablespoons unseasoned rice vinegar |
1/4 teaspoon hot chili sesame oil |
6 tablespoons (3/4 stick) butter, divided |
1/4 cup chopped shallot (about 1 large) |
1 tablespoon plus 1 teaspoon minced peeled fresh ginger |
4 garlic cloves, minced, divided |
1 serrano chile, seeded, minced, divided |
4 5-ounce bags baby spinach |
coarse kosher salt |
2 pounds sea scallops, side muscles removed |
1 tablespoon peanut oil or vegetable oil |
3/4 cup finely chopped spring onions or green onions (white and pale green parts only) |
1/4 cup mirin (sweet japanese rice wine) |
Directions:
1. Whisk first 3 ingredients in small bowl to blend and reserve.
2. 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.
3. 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.
4. 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.
5. Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.
6. * Available in the Asian foods section of some supermarkets and at Asian markets.
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