Seared Sea Scallops With Chipotle Spinach Sauce

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Washington Post

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Ingredients

1/4 cup olive oil

18 medium (18 ounces) asparagus spears trimmed and cut in half crosswise, then lengthwise

1 medium red bell pepper, stemmed, seeded and cut into very thin strips (julienne)

Medium-grind sea salt

Freshly ground black pepper

12 ounces baby spinach (9 cups; no need to stem)

2 medium shallots, finely chopped

8 ounces cremini mushrooms, chopped (stemmed if necessary)

1 chipotle en adobo, chopped, such as La Morena brand

1 cup half-and-half

1/2 cup fish stock or clam juice

2 pounds large (U-10) dry-packed scallops (see headnote)

2 tablespoons canola oil

Chopped chives or parsley, for garnish (optional)

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