Seared Sea Scallops on Sautéed Spinach with Hoisin Butter 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
- 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)*
Whisk first 3 ingredients in small bowl to blend and reserve.
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.
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.
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.
Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.