SCALLOPS RECIPE SIDES RECIPES

Steps:

• "Note: Spinach mixture is enough for 4 servings - make all of it and reheat for leftovers or make half. Note: 1 pound of scallops will make two large servings - enough if nothing else. If serving with rice or couscous, 1 pound of scallops is more like 3 servings. In a small bowl, whisk together hoisin sauce, rice vinegar and hot chili sesame sauce. Set aside. Melt 2 tblsp butter in a heavy large skillet over medium heat. Add shallots, 1 tblsp ginger, half of minced garlic and half of minced serrano chili. Saute until shallot is soft - about 2 minutes. Add spinach - large handful at a time. Stir until wilted. Add more. Remove spinach mixture from the skillet and place in a bowl, cover and keep warm. Wipe skillet clean. Season scallops with salt and pepper. In same skillet, melt 1 tblsp butter and add 1 tblsp peanut oil over medium high heat. Cook scallops until nicely browned on both sides - about 3 minutes per side. Transfer scallops to a plate. Tent with foil to keep warm. In same skillet, melt 1 tblsp butter. Add green onions, 1 tsp minced ginger, remaining half of minced garlic and remaining half of minced serrano. Saute until onions soften - about 2 minutes. Add mirin and simmer until reduced to glaze - about 2 minutes. Add hoisin mixture and reduce heat to low simmer. Whisk in 2 tblsp butter. Serve scallops on bed of spinach. Top with hoisin sauce. Rice or couscous could also be served with spinach/scallops."