Name: Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce
Yield: 6 Servings
Ingredients: 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)*

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