- 6
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)*
Preparation
Step 1
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.
* Available in the Asian foods section of
some supermarkets and at Asian markets.