Hoisin Butter Sauce¼ cup hoisin sauce2 Tbsp. rice vinegar1 tsp. Chili Pepper Oil
1 Tbsp. butter2 cloves garlic, minced½ Serrano chili, minced¾ cup spring onions or green onions, finely chopped
¼ cup sweet white wine (we prefer Riesling)2 Tbsp. butterSalt and pepper to taste
Spinach2 Tbsp. butter¼ cup (about 1 large) shallot, chopped1 Tbsp. fresh ginger, peeled, minced2 cloves garlic, minced½ Serrano chili, minced4 5-oz. bags baby spinachCoarse salt and pepper to taste
Scallops2 lb. sea scallopsCoarse salt and pepper to taste1 Tbsp. butter1 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.