Wish Upon A Dish: Grilled Scallops with Hoisin Butter on Wilted Spinach

August 29, 2010

Grilled Scallops with Hoisin Butter on Wilted Spinach

Seared Scallops on Wilted Spinach with Hoisin Butter

* 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)*

Whisk first 3 ingredients in small bowl to blend and reserve.

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. Sauté 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.

Meanwhile prepare grill. Sprinkle scallops with coarse salt and pepper. Dip scllops in EVOO and grill for 2 minutes on each side. Remove from grill. Transfer scallops to plate; tent with foil.

In saute pan, add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté 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.

Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.

Exchanges (per serving):
3 1/2 Meats
3 Fats
2 Non-Starchy Vegetables
1 Carbohydrate
1 Starch (Jasmine Rice)

I served this with Jasmine Rice. I have made this before and it was really good. There is just enough bite from the serrano without being hot, hot, HOT.

My Homemade Hoisin Sauce
(Makes 9 tablespoons)

* 4 tbls Soy sauce,(GF/dark/light/usual)
* 2 tbls soy bean powder (Bob's Red Mill)
* 1 tbls agave nectar
* 2 tsp White vinegar
* 1/8 tsp Garlic powder
* 2 tsp Sesame seed oil
* 20 drops Chinese-style hot sauce
* 1/8 tsp Pepper

(note: if you make your own, it is by far better for you than the Kikkoman. Most authentic Chinese foods are gluten-free and dairy free, so much better for you).

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