Wednesday, November 19, 2008

A Quick Scallop Dinner

We typically try to work fish into our dinners at least three times a week. I’m always trying to find something new (and fast) that I haven’t done before. Since we try very hard to only purchase sustainably caught fish there’s a smaller selection for us to choose from. When I saw this recipe in the new Fine Cooking I just had to try it out. Typically anything with hoisin goes over huge with Mrs. Dine O Mite. These scallops were no exception.

Hoisin-Glazed Scallops with Spinach & Cilantro
By Lori Longbotham

Serves Four

  • 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.

1 comment:

  1. Yum...I LOVE scallops and think they'd be great with hoisin. Of course, most things are great with hoisin.