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Hoisin-Glazed Scallops with Spinach & Cilantro

Hoisin-Glazed Scallops with Spinach & Cilantro
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1 cup coarsely chopped fresh cilantro
  • 2 Tbs. vegetable oil
  • 16 all-natural "dry" sea scallops (about 1 lb.)
  • ½ tsp. Asian sesame oil
  • 10 oz. baby spinach (10 loosely packed cups)
  • 3 thin scallions, very thinly sliced
  • + 2 more ingredients
    • 1 Tbs. hoisin sauce
    • 1/8 tsp. cayenne pepper

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 finis...

View full recipe at Fine Cooking

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