We felt like seafood tonight, so we scoured the web for something fusion-ish. Came upon this recipe from Bon Apetit magazine this month.

Recipe here

Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce Bon Appétit | April 2009

by Molly Stevens The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and they’re slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores. Yield: Makes 6 servings 1/4 cup hoisin sauce* 2 tablespoons unseasoned rice vinegar 1/4 teaspoon hot chili sesame oil* 6 tablespoons (3/4 stick) butter, divided 1/4 cup chopped shallot (about 1 large) 1 tablespoon plus 1 teaspoon minced peeled fresh ginger 4 garlic cloves, minced, divided 1 serrano chile, seeded, minced, divided 4 5-ounce bags baby spinach Coarse kosher salt 2 pounds sea scallops, side muscles removed 1 tablespoon peanut oil or vegetable oil 3/4 cup finely chopped spring onions or green onions (white and pale green parts only) 1/4 cup mirin (sweet Japanese rice wine)* Whisk first 3 ingredients in small bowl to blend and reserve. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot,1 tablespoon ginger, 2 minced garlic cloves,and half of minced chile. Sauté until shallotis soft, about 2 minutes. Increase heat tomedium-high and add 1 bag spinach. Stiruntil beginning to wilt. Add remainingspinach, 1 bag at a time, stirring betweenadditions until just wilted. Season withcoarse salt and pepper. Keep warm. Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter withpeanut oil in heavy large nonstick skilletover medium-high heat. Cook scallops untilbrown on both sides and just opaque incenter, about 2 minutes per side. Transferscallops to plate; tent with foil.

pepper. Melt 1 tablespoon butter withpeanut oil in heavy large nonstick skilletover medium-high heat. Cook scallops untilbrown on both sides and just opaque incenter, about 2 minutes per side. Transferscallops to plate; tent with foil.

Add 1 tablespoon butter, spring onions,

remaining 1 teaspoon minced ginger, 2minced garlic cloves, and remaining half ofminced chile to skillet. Sauté until onionsbegin to soften, 1 to 2 minutes. Add mirinand simmer until reduced to glaze, 1 to 2minutes. Whisk in hoisin mixture. Reduceheat to medium-low. Whisk in 2 tablespoonsbutter. Season to taste with salt and pepper.

Divide spinach among plates. Top

with scallops, dividing equally. Spoonsauce over and serve.

* Available in the Asian foods section of

some supermarkets and at Asian markets.

Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2minced garlic cloves, and remaining half ofminced chile to skillet. Sauté until onionsbegin to soften, 1 to 2 minutes. Add mirinand simmer until reduced to glaze, 1 to 2minutes. Whisk in hoisin mixture. Reduceheat to medium-low. Whisk in 2 tablespoonsbutter. Season to taste with salt and pepper.

Divide spinach among plates. Top with scallops, dividing equally. Spoonsauce over and serve.