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