Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce Recipe

Name: Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)*

Servings: persons

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)*

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. Saute 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. Saute 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.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup hoisin sauce*, 2 tablespoons unseasoned rice vinegar, 1/4 teaspoon hot chili sesame oil*, 6 tablespoons (3/4 stick) butter, divided, and more.

Yes, Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce

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