- 4
Ingredients
- For the best results, use "dry" scallops rather than "wet" scallops, which have been soaked in a sodium solution that prevents them from browning well.
- 16 all-natural "dry" sea scallops, (about 1 lb.)
- kosher salt
- 1/8 tsp. cayenne pepper
- 2 Tb. vegetable oil
- 1 Tb. hoisin sauce
- 3 thin scallions, very thinly sliced
- 10 oz. baby spinach, 10 loosely packed cups
- 1 c. coarsely chopped fresh cilanto
- 1/2 tsp. Asian sesame oil
Preparation
Step 1
Dry the scallops well with paper towels and season with 1/2 tsp. salt and the cayenne. In a 12" cast-iron skillet, heat 1 Tb. of the oil over high heat until hot. Cook the scallops, turning once with tongs, until golden brown and just opaque throughout, 3-4 minutes per side. As they finish cooking, transfer the scallops to a large plate and brush the top of each with the hoisin sauce.
Wipe out the skillet and then heat the remaining 1 Tb. oil over medium-high heat. Add about 2/3 of the scallions and cook, stirring constantly, until softened, about 30 seconds. Add the spinach, cilantro, and 1/4 tsp. salt and cook, tossing constantly with tongs, until just barely wilted, about 2 minutes. Remove the skillet from the heat, drizzle the spinach mixture with the sesame oil, and toss to combine well.
Serve the scallops with the spinach, sprinkled with the remaining scallions.