Hoisin-Glazed Scallops with Spinach & Cilantro
By Lori Longbotham
- 16 all-natural “dry” sea scallops (about 1#)
- Kosher salt
- 1/8 tsp of cayenne pepper
- 2 Tbs vegetable oil
- 1 Tbs hoisin sauce
- 3 thin scallions, very thinly sliced
- 10 oz. baby spinach
- 1 cup of coarsely chopped fresh cilantro
- ½ tsp Asian sesame oil
Dry the scallops well with paper towels and season with ½ tsp salt and the cayenne. In a 12” cast iron skillet, heat 1 Tbs of the oil over high heat until hot. Cook the scallops, turning once with the tongs, until golden brown and just opaque throughout, 3 to 4 minutes per side. As they finish cooking, transfer the scallops to a large plate and brush the top of each with hoisin sauce.
Wipe out the skillet and then heat the remaining 1 Tbs oil over medium-high heat. Add about two-thirds of the scallions and cook, stirring constantly, until softened, about 30 seconds. Add the spinach, cilantro, and ¼ tsp salt and cook, tossing constantly with tongs, until just barely wilted, about 2 minutes. Remove the skillet from the heat, drizzle the spinach mixture with sesame oil, and toss to combine well.
Serve the scallops with the spinach, sprinkled with the remaining scallions.