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--- recipes:hoisin-glazed_scallops_with_spinach_and_cilantro [2017/01/06 13:20] – created jmarcos
+++ recipes:hoisin-glazed_scallops_with_spinach_and_cilantro [2017/01/06 13:51] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:hoisin-glazed_scallops_with_spinach_and_cilantro.jpg?direct&200|}}
+====== Hoisin-Glazed Scallops w/Spinach ======
+/* Description */
+[[http://www.finecooking.com/recipes/hoisin-glazed-scallops-spinach-cilantro.aspx | Fine Cooking 96]]
+<WRAP right>{(rater>id=100|name=Hoisin-glazed Scallops With Spinach And Cilantro|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 4 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+  * 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
+====== Directions ======
+  - 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.
+====== Notes ======
+  * 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.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes MainDish/Seafood FineCooking }}
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+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
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+---Recipe Cuisines---
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+~~DISCUSSION~~