Sea scallops have a wonderful rich quality, and so a light sauce like this one complements them well. The greens are a good, sharp contrast to the sweet scallops, and they go well together. You may use more spinach and less greens if you prefer a little less punch. Try Cucumber-Orange Salad and Basmati Rice as accompaniments.
SERVES: 4 to 5
INGREDIENTS:
JAPANESE BROILED SCALLOPS
- 1/4 cup soy sauce
- 1/4 cup cooking sake or mirin
- 1/2 to 3/4 cup green onion, minced (I bunch)
- I 1/2 pounds sea scallops
SAUTEED SPINACH AND MUSTARD GREENS
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons butter
- 4 to 5 large cloves garlic, chopped
- 1 bunch spinach, cleaned, destemmed, and slightly wet
- 1 bunch mustard greens, cleaned, destemmed, torn into pieces, and slightly wet
- salt to taste
INSTRUCTIONS:
JAPANESE BROILED SCALLOPS
- Combine soy sauce, sake or mirin, and green onion to make marinade.
- Clean scallops: Pull off scallop muscle or foot, and rinse lightly in cold water.
- Place scallops in a 9 x 13-inch pan and cover with the marinade. Refrigerate and let sit for 30 to 60 minutes.
- Preheat broiler for 10 minutes. Broil scallops in the pan with the marinade for 6 to 8 minutes, being careful not to overcook the scallops. They are very tender and should be cooked only until they begin to turn opaque. Overcooking makes them rubbery. If you are using bay scallops, cut the cooking time approximately in half.
- As soon as you start broiling the scallops, start sauteing the mustard greens.
SAUTEED SPINACH AND MUSTARD GREENS
- In a hot skillet, melt sesame oil and butter together. Saute the garlic until golden brown.
- Quickly add the wet spinach and mustard greens. Add salt, and cover the skillet. Check the greens after 1 minute: You may have to add a splash of water to help steam the greens and keep the garlic from browning. Cook for a couple of minutes altogether; greens will be wilted and soft.
