Servings: four.
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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Meh.
This recipe was easy to make and delicious. Will definitely make again and again.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review