Scallops Hong Kong Style for #SundaySupper

Name: Scallops Hong Kong Style
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/4 cup water; 1 1/2 teaspoons sugar; 1/3 cup low-sodium soy sauce; 1/3 cup dry sherry; 1/2 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 3/4-inch long; Scallion (thin strips about 3/4-inch long)

February 17, 2013 By Renee 78 Comments

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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.

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