My Recipe Box

Hoisin-Glazed Scallops with Spinach & Cilantro


Serves four.

  • To learn more, read:
    Perfectly Seared Scallops
  • by from Fine Cooking
    Issue 96

For the best results, use “dry” scallops rather than “wet” scallops, which have been soaked in a sodium solution that prevents them from browning well.

  • 16 all-natural "dry" sea scallops (about 1 lb.)
  • Kosher salt
  • 1/8 tsp. cayenne pepper
  • 2 Tbs. vegetable oil
  • 1 Tbs. hoisin sauce
  • 3 thin scallions, very thinly sliced
  • 10 oz. baby spinach (10 loosely packed cups)
  • 1 cup coarsely chopped fresh cilantro
  • 1/2 tsp. Asian sesame oil

Dry the scallops well with paper towels and season with 1/2 tsp. salt and the cayenne. In a 12-inch cast-iron skillet, heat 1 Tbs. of the oil over high heat until hot. Cook the scallops, turning once with tongs, until golden brown and just opaque throughout, 3 to 4 minutes per side. As they finish cooking, transfer the scallops to a large plate and brush the top of each with hoisin sauce.

Wipe out the skillet and then heat the remaining 1 Tbs. oil over medium-high heat. Add about two-thirds of the scallions and cook, stirring constantly, until softened, about 30 seconds. Add the spinach, cilantro, and 1/4 tsp. salt and cook, tossing constantly with tongs, until just barely wilted, about 2 minutes. Remove the skillet from the heat, drizzle the spinach mixture with the sesame oil, and toss to combine well.

Serve the scallops with the spinach, sprinkled with the remaining scallions.

nutrition information (per serving):
Calories (kcal): 210, Fat (kcal): 16, Fat Calories (g): 150, Saturated Fat (g): 2.5, Protein (g): 14, Monounsaturated Fat (g): 10, Carbohydrates (mg): 14, Polyunsaturated Fat (mg): 3.5, Sodium (g): 180, Cholesterol (g): 35, Fiber (g): 4,

Photo: Scott Phillips

I would do i n a non stick skillet. They stuck in the cast iron. Need to serve with a rice like dish. EASY & tasty.

Quite tasty... needed to reduce the cooking time dramatically to avoid overcooking the scallops... I think the suggested cooking time must be for extra large scallops! Also, next time I would prep the spinach in a separate skillet while the scallops are cooking... no need to have the scallops sitting and cooling while the spinach is being prepared.

A down the middle of the fairway dish.

We absolutely love this quick, easy, low cal dinner. It has become our go-to scallop meal!

Make it Tonight

Cookbooks, DVDs & More