Moderation is key to a healthy lifestyle. It has taken me a lot of years and different “diets” to figure it out. I’ve done low-sugar, low-carb, low-fat, those with packaged food you have to buy, and many more. I had great results. The problem came later when I was faced with eating regular food. I did not know how to balance it all. The combination of moderation, portion control, not depriving myself of foods I love, and exercise is what works for me. When I indulge one day I follow it up the next day with light meal like Scallops Hong Kong Style.
Use dry packed sea scallops for the recipe. They may be hard to find. This I know very well. I had to drive 50 miles round-trip to get them from Whole Foods. Why dry packed? Scallops that are wet packed have been soaked in a solution to keep them whiter. The solution will release when you are trying to sear them and you will have too much liquid to get the right sear. Think of it more like steaming at that point. You want a nice brown crust on each side of the scallop. Put them in the pan, don’t move them around or fiddle with them. Let them sear for a couple of minutes then turn them over. Ditto for the other side.
The soy-sherry sauce really makes this dish. The saltiness of the soy sauce is balanced with the sherry. Make sure you use dry sherry or it will be too sweet. It is a very thin sauce added on top of the dish at the end. It flows over the scallops and pools around the sautéed spinach. I like serving Scallops Hong Kong Style with brown rice. It is filling and a great way to soak up the sauce.
Want more healthy and lighter recipes? You are in luck! Look at what the talented Sunday Supper bloggers are bringing to the table:
Sizzling Skinny Appetizers & Soups
- Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
- #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
- Easy Vegan Lentil Soup by NeighborFood
- Spicy Asian Chicken Noodle Soup by Food Lust People Love
- Tomato Basil Soup by No One Likes Crumbley Cookies
- Skinny Beef Chili by Webicurean
Healthy Skinny Mains & Sides
- Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
- Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
- Skinny Salad Wraps by MamaMommyMom
- Mashed Cauliflower by Supper for a Steal
- Lamb Florentine Burger with Tzatziki by Country Girl in the Village
- Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
- Greek Yogurt Chicken Salad by Family Foodie
- Parchment-Poached Salmon by Simply Gourmet
- Maddy’s Arugula Salad by That Skinny Chick Can Bake
- Cauliflower Pizza by Cravings of a Lunatic
- Light chicken enchiladas by My Cute Bride
- Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
- Pasta Primavera by Crazy Foodie Stunts
- Cauliflower Fried Rice by Cupcakes & Kale Chips
- Ahi Tuna Salad by The Urban Mrs
- Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
- Scallops Hong Kong Style by Magnolia Days
- Slow Cooker Pork and Green Chile Stew by Momma’s Meals
- Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
- Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
- Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
- Turkey and Black Bean Taco Burgers by In The Kitchen With K P
- Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
- Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
- Slow Cooker Baby Back Ribs by I Run For Wine
- Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
- The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
- Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
- Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
- Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
- Italian Sub Salad by Diabetic Foodie
- Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
- Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
- Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
- Greek Yogurt Egg Salad Sandwich by Damn Delicious
- Confetti Cabbage and Salmon Wraps by The Roxx Box
- Escarole and Beans by Midlife Roadtrip
- Cajun Black Beans by Ruffles and Truffles
- Caprese salad by The Little Ferraro Kitchen
- Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz
Guilt Free Skinny Desserts & Snacks
- Chocolate Avocado Cake by Gotta Get Baked
- Tiramisu Parfaits by Kudos Kitchen by Renee
- Sugar Free Banana Almond Muffins by What Smells So Good?
- Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
- Warm Apple Crumble by Mama’s Blissful Bites
- Dark Chocolate-Dipped Apricots by girlichef
- Homemade Protein Bar Recipe by Masala Herb
- Skinny Chocolate Almond Pudding by Basic N Delicious
Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog
What a list! It shows how healthy can be delicious too. There is no need to sacrifice flavor when you eat right. What is your favorite way to incorporate good nutrition in your life?
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
- ¼ cup water
- 1½ teaspoons sugar
- ⅓ cup low-sodium soy sauce
- ⅓ cup dry sherry
- ½ teaspoon sesame oil
- 6 to 8 large or jumbo sea scallops (dry packed)
- Cooking oil*
- Sauteed spinach
- Small piece of fresh ginger cut into thin julienne strips ¾-inch long
- Scallion, thin strips about ¾-inch long
- In a small saucepan, add the water and sugar. Cook over medium heat until sugar has dissolved. Add the soy sauce and bring to a simmer. Remove pan from the heat and stir in the sherry and sesame oil. Set aside.
- Prepare the scallops by removing the little "foot" (abductor muscle) if not already removed and pat dry. In a large non-stick skillet or saucepan heat the oil over medium-high heat until almost smoking. Add the scallops to the pan, flat side down, and let them cook undisturbed for about 2 minutes until the bottom has browned. Turn scallops over and cook for 2 minutes on the other side. Remove scallops from the pan and place on a plate. The scallops will be translucent in the middle. Let scallops rest while sauteing the spinach.
- Once the spinach is finished divide it equally on two plates or low-sided bowls. Place scallops on top of the spinach. Spoon sauce over the scallops. Garnish with ginger and scallions. Serve with a side of brown rice (or white rice if preferred).
Recipe inspired by and adapted from one on AZCentral website.