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.
擦拭煎锅，然后加热剩余的1汤匙。用中火加油。加入大约三分之二的葱，煮熟，不断搅拌，直到变软约30秒。加入菠菜，香菜和1/4茶匙。盐和烹饪，不断用钳子扔，直到几乎没有枯萎，大约2分钟。从热量中取出煎锅，用芝麻油淋上菠菜混合物，然后拌匀。
Serve the scallops with the spinach, sprinkled with the remaining scallions.
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.
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