Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Seared Sea Scallops On Sautéed Spinach With Hoisin Butter Sauce

Prep Time: 30 Minutes

Yields: 4–6 Servings

Comment:

In this great recipe, caramelized sea scallops get an Asian flair from the hoisin butter sauce. 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 they're slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores.

Ingredients:

2 pounds sea scallops, side muscles removed

2 (5-ounce) bags baby spinach

¼ cup hoisin sauce

6 tbsps butter, divided

2 tbsps rice vinegar

¼ tsp sesame oil

¼ cup chopped shallots

1 tbsp peeled and minced fresh ginger

4 cloves garlic, peeled, minced and divided

salt and black pepper to taste

granulated garlic to taste

1 tbsp peanut oil or vegetable oil

¾ cup thinly sliced spring onions or green onions

1 tsp peeled and minced fresh ginger

¼ cup mirin

Method:

In a small mixing bowl, whisk together hoisin sauce, rice vinegar and sesame oil then set aside. In a heavy-bottomed skillet, melt 2 tablespoons butter over medium-high heat. Add shallots, 1 tablespoon ginger and 2 minced garlic cloves and sauté 2 minutes or until softened. Add 1 bag of spinach and stir until beginning to wilt. Add remaining spinach, stirring until just wilted. Season to taste with salt, black pepper and granulated garlic. Set aside and keep warm. Season scallops to taste with salt, black pepper and granulated garlic. In a large nonstick skillet, melt 1 tablespoon butter with peanut oil over medium-high heat. Cook scallops until golden brown on both sides and just opaque in center, about 2 minutes on each side. Transfer scallops to a plate and tent with foil to keep warm. Add 1 tablespoon butter, spring onions, 1 teaspoon minced ginger and remaining minced garlic to skillet then sauté until onions begin to soften, 1–2 minutes. Add mirin and simmer until reduced to glaze, 1–2 minutes. Whisk in reserved hoisin mixture. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season to taste with salt, black pepper and granulated garlic. Divide spinach evenly among plates. Top with equal portions of scallops. Spoon sauce over scallops and serve.

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