Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce

Preparation

1. Step 1

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

   Step 2

   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.

   Step 3

   Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.

   Step 4

   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 reserved hoisin mixture. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper.

   Step 5

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