Hoisin-Glazed Scallops with Spinach and Cilantro
from Fine Cooking magazine; December 2008/January 2009. Issue 96, page 116 a.
Ingredients:
- 16 "dry" sea scallops (about 1 pound)
- kosher salt
- 1/8 tsp cayenne pepper
- 2 TBLSps of vegetable oil
- 1 TBLSp of hoisin sauce
- 3 thin scallions, very thinly sliced (I used green parts only and ~ 3 1/2 scallions)
- 10 ounces baby spinach
- 1 cup of coarsely chopped fresh cilantro
- 1 tsp of Asian sesame oil (not toasted sesame oil)
Instructions:
Dry the scallops very well with paper towels and season with 1/2 tsp of kosher salt and the 1/8 tsp of cayenne
Heat a 12 inch skillet (recipe calls for cast iron; I used a nonstick) over high heat and add 1 TBLSp of vegetable oil (I used a generous 1/2 TBLSp each of oil and a 1/2 TBLSp of unsalted butter which is how I prefer to sear scallops).
Cook the scallops, turning once with tongs until golden brown and just opaque; 3 to 4 minutes per side. (Note cook time will vary based on size of the scallops.)
As they finish cooking transfer the scallops to a plate and brush the top of each with the hoisin sauce. Put the plate in a warming drawer or an oven preheated to 200 degrees that will serve as a warming oven.
Wipe out the skillet and heat the remaining 1 TBLSp of oil over medium-high heat.
Add about 2/3 of the scallions and cook, stirring constantly, until softened; about 30 seconds.
Add the spinach, cilantro and 1/4 tsp of salt and cook tossing constantly with tongs until just barely wilted; about 2 minutes.
Remove the skillet from the heat and drizzle the mixture with the sesame oil and toss well to combine.
Plate the scallops on top of the wilted vegetables. Garnish with the remaining uncooked scallions and serve immediately.
Yields 4 servings.
Notes on the Recipe and Wine:
- I made the full recipe of vegetable for 1/2 the quantity of scallops as I was cooking for two. And, as noted in my original post, the scallops I was able to get were extremely large. (I had originally asked the fish guy for 11 and they were over 2 1/4 pounds ! At $23/pound, I asked him to sell me 8; 4 each for 2.)
- Be very careful not to be too generous with the cayenne pepper. I wasn't and while it was alright for me, the other person thought it "too hot".
- I always use extra cilantro. It is an herb that I quite like.
- My original post was because I was unsure of what to pour. One response suggested trying several wines which I did...
- 2005 Brewer Clifton Chardonnay (Sweeney)
- 2005 Calera Mt. Harlan Viognier
- 2006 Sineann Gewurztraminer Celilo Vineyard
All three worked though my preference was for the chardonnay as it had a bit more acidity than I expected. The viognier, while it is a personal favorite wine, was overwhelmed by the hoisin. The gewurz was good because it handled the cayenne well but it was a bit austere for the food.