• Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce


    Hoisin Butter Sauce
    ¼ cup hoisin sauce
    2 Tbsp. rice vinegar
    1 tsp. Chili Pepper Oil

    1 Tbsp. butter
    2 cloves garlic, minced
    ½ Serrano chili, minced
    ¾ cup spring onions or green onions, finely chopped

    ¼ cup sweet white wine (we prefer Riesling)
    2 Tbsp. butter
    Salt and pepper to taste

    2 Tbsp. butter
    ¼ cup (about 1 large) shallot, chopped
    1 Tbsp. fresh ginger, peeled, minced
    2 cloves garlic, minced
    ½ Serrano chili, minced
    4 5-oz. bags baby spinach
    Coarse salt and pepper to taste

    2 lb. sea scallops
    Coarse salt and pepper to taste
    1 Tbsp. butter
    1 Tbsp. peanut oil or vegetable oil


    1.To start the hoisin butter sauce, whisk together hoisin sauce, vinegar, and Chili Pepper Oil in a small bowl and set aside.

    2.To start sautéed spinach, melt 2 Tbsp. butter in large heavy skillet over medium heat.

    3.Add shallot, ginger, 2 cloves garlic, and ½ Serrano chili. Sauté until shallot is soft, about 2 minute.

    4.Increase heat to medium-high and add 5 oz. spinach. Stir until it begins to wilt.

    5.Add remaining spinach, 5 oz. at a time, stirring between additions until just wilted.

    6.Season with coarse salt and pepper to taste. Keep warm.

    7.To make the scallops, sprinkle them with coarse salt and pepper. Melt 1 Tbsp. butter with oil in large heavy skillet over medium-high heat. Cook scallops until center is translucent, about 2 minutes per side. Transfer scallops to a plate; tent with foil.

    8.To continue the hoisin butter sauce, add 1 Tbsp. butter, onions, 2 cloves garlic, and ½ Serrano chili to a skillet. Sauté until onions begin to soften, 1-2 minutes.

    9.Add wine and simmer until reduced to a glaze, 1-2 minutes.

    10.Whisk in first three ingredients of hoisin butter sauce previously combined and set aside.

    11.Reduce heat to medium-low.

    12.Whisk in 2 Tbsp. butter and season with salt and pepper.

    13.To serve, divide seasoned spinach among plates. Top with scallops. Spoon hoisin butter sauce over the top.