In busy times, sometimes easy is best. There really isn’t any recipe for this dish because it’s so darn easy to throw together. So let me just say that it was exquisite. Pan sear some fresh Sea Scallops, add a drizzle of some satsuma orange juice mixed with hoisin sauce and a dash of rice vinegar and set them on a bed of fresh raw spinach. Form a mound using the Roasted Butternut Squash Risotto that you made earlier. Serve and eat while hot. You’ll feel good within minutes. See?
These are also good as a hot appetizers served on skewers with spinach leaves in between or even a first course salad. Just be sure to place extra sauce on the table.