Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
48
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Hoisin Sauce (*)6 tbsps
Butter (3/4 stick, divided)1 tbsp
Ginger (minced peeled fresh)1 tbsp
Peanut OilDirections:
1
Whisk first 3 ingredients in small bowl to blend and reserve
2
Melt 2 tablespoons butter in heavy large skillet over medium heat
3
Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile
4
Sauté until shallot is soft, about 2 minutes
5
Increase heat to medium-high and add 1 bag spinach
6
Stir until beginning to wilt
7
Add remaining spinach, 1 bag at a time, stirring between additions until just wilted
8
Season with coarse salt and pepper
9
Keep warm
10
Sprinkle scallops with coarse salt and pepper
11
Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat
12
Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side
13
Transfer scallops to plate; tent with foil
14
Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet
15
Sauté until onions begin to soften, 1 to 2 minutes
16
Add mirin and simmer until reduced to glaze, 1 to 2 minutes
17
Whisk in hoisin mixture
18
Reduce heat to medium-low
19
Whisk in 2 tablespoons butter
20
Season to taste with salt and pepper
21
Divide spinach among plates
22
Top with scallops, dividing equally
23
Spoon sauce over and serve
24
Whisk first 3 ingredients in small bowl to blend and reserve
25
Melt 2 tablespoons butter in heavy large skillet over medium heat
26
Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile
27
Sauté until shallot is soft, about 2 minutes
28
Increase heat to medium-high and add 1 bag spinach
29
Stir until beginning to wilt
30
Add remaining spinach, 1 bag at a time, stirring between additions until just wilted
31
Season with coarse salt and pepper
32
Keep warm
33
Sprinkle scallops with coarse salt and pepper
34
Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat
35
Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side
36
Transfer scallops to plate; tent with foil
37
Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet
38
Sauté until onions begin to soften, 1 to 2 minutes
39
Add mirin and simmer until reduced to glaze, 1 to 2 minutes
40
Whisk in hoisin mixture
41
Reduce heat to medium-low
42
Whisk in 2 tablespoons butter
43
Season to taste with salt and pepper
44
Divide spinach among plates
45
Top with scallops, dividing equally
46
Spoon sauce over and serve
47
Available in the Asian foods section of some supermarkets and at Asian markets
48
Available in the Asian foods section of some supermarkets and at Asian markets
49
Available in the Asian foods section of some supermarkets and at Asian markets