I used to love to go to this little shop called “Lexington Gardens” in Connecticut. I spent afternoons there with my mom and dad on visits home. They had a wonderful little cooking and cookbook section. I found one of my favorite cookbooks there one afternoon back in the early ’90s – Pacific Flavors by Hugh Carpenter. This lovely dish is from that book. I modified slightly over the years. This is also wonderful tossed with fresh pasta and seafood.
11/2 pounds large sea scallops
4 Tbsp butter cut into small pieces
salt to taste
1 12-oz bunch of spinach
1 Bunch chives
2 Tbsp finely minced ginger
6 Basil leaves (optional)
1/4 cup Chicken stock
1/4 Cup heavy whipping cream
1/2 tsp salt
1/4 teaspoon Chinese chili sauce
1 Tsp cornstarch
Rinse scallops and pat dry. Rub with ginger and chill until ready to use.
Make sauce. Chop spinach, chives, basil and ginger. Mince greens to a fine consistency and add stock. Process 30 seconds more and add the cream, salt and chili sauce. Process for about 15 seconds until pureed. Chill until ready to cook.
Preheat oven to the broil setting. Season with a little salt, pepper and dot each scallop with butter. Place the scallops on a baking rack. Broil, without turning until they turn white and are just firm to the touch. Cut one in half if you are unsure.
While the scallops are broiling combine the cornstarch with an equal amount of cold water. bring sauce to a low boil and stir in a little at a time to help thicken the sauce.
Glaze the dinner plates with the sauce and position the scallops in the center. serve at once.