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:
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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?
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Scallops Hong Kong Style
Ingredients
For the soy-sherry sauce:
- ¼ cup water
- 1 ½ teaspoons sugar
- ⅓ cup low-sodium soy sauce
- ⅓ cup dry sherry
- ½ teaspoon sesame oil
For the scallops:
- 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
Instructions
For the soy-sherry sauce:
- 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.
For the scallops:
- 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).
Notes
Recipe inspired by and adapted from one on AZCentral website.
Your scallops look delicious, Renee, resting on their beautiful bed of gingery spinach! I am pinning this one to try soon.
I've bought both frozen and fresh scallops and since dry-packed doesn't seem to be an option here, I dry them well on a bed of paper towels. (At first I thought you meant actual dried scallops or conpoy which feature in a lot of Asian dishes, especially Cantonese from Hong Kong! They are rather like dried salt fish and I have tried without success to feel the love.)
Thank you Stacy for pinning my scallops. Great tip for using wet packed scallops if you can't find the dry packed ones.
Scallops are always a luxury. Every morsel is savored with soy sauce. I feel so lucky to have a Whole Foods a few blocks away so I can request my dry packed scallops. (Great tip!)
Thank you Renee for this scrumptious post =)
Thanks Kim! Scallops are a little luxury. I do not have them often and I think it makes them more special.
Renee this recipe sounds amazing. Those scallops are just gorgeous and as a big fan, I see this recipe happening soon in my kitchen.
What a wonderfully, skinny but very flavorful dish!
Thanks Nicole!
This is they type of recipe that makes eating healthier and lighter easy. It sounds and looks amazing Renee! That, coming from a fish hater like me, is high praise. Have a great day!
Thanks Paula! A fish hater? I used to be one too. It was many, many years ago though.
Looks great Renee!! You have a way of making every dish look mouth watering!! 🙂
Thanks Tammi! That is so sweet of you to say those kind words about my photography.
You know you're a foodie when you'll drive 50 miles for some scallops! These look SO good!
Yep, I'm a foodie for sure. I love trips to Whole Foods and other specialty food stores.
Whole Foods has dry packed scallops??? HOORAY...that is, if mine does 🙂 This recipe sounds amazing...especially served over a bed of spinach! A must try recipe!
You may want to call your local Whole Foods to make sure they carry the dry packed scallops. I called mine before I left to be sure I didn't make the trip for nothing.
See I never cook scallops at home, so I never knew there were two kinds! You learn something new everyday!
Thanks Susan! Glad I could give a little helpful information.
It has been way too long since I have made scallops. These look fabulous, Renee!
Thanks Brianne!
This is my kind of meal! Absolutely fabulous and I can't wait to try these scallops!
Thank you Isabel. I had a feeling you would like this recipe.
Beautiful! I have always wondered why my scallops don't sear so beautifully as yours and now I know. I will look for those dry packed scallops on my next trip to Whole Foods. Thank you for this information. I cannot wait to make your recipe.
The dry packed ones do make a difference when searing. Plus you don't pay for the extra weight of the solution along with the scallops since they are usually sold by weight.
This is totally the kind of meal that makes me feel virtuous! My cheeks are actually tingling just thinking about the flavors. And great tip on the dry-pack scallops - it really does make a huge difference!
Thanks Heather! I'm glad I could share a recipe that makes you feel virtuous and get your cheeks tingling.
This looks amazing!! Scallops are may favorite seafood. I would choose them over lobster. I can not wait to try out your recipe. Thank you for sharing!!
I choose scallops, shrimp, or crab over lobster any day.
Mmm... a couple of my favorites scallops and spinach together. I'll have t try this next time we do to Costco and pick up scallops! Looks great!
Oh I miss going to Costco! The one near me changed to a business center and is so different from a regular store.
Renee, these look wonderful. Thanks for the tip about buying them dry-packed. That totally makes sense.
Thanks Jennie!
Simple & classic ! Love this Renee. On my " must make" list ! looks gorgeous too. Thanks again for all your help with Skinny Sunday Supper ! You're the best !!
Thank you so much Sue for hosting the event. I'm glad I could help out too.
Renee, this dish has my name on it. I love scallops so much!!! The presentation is fantastic. Perfect dish!
Oh yes and it is dairy-free so it fits with your children's dietary restrictions.
That looks so good! I'm not a fan of scallops, but I'll be the whole shebang could be made with another delicate fish. Will try!
Thanks Dorothy. The recipe is from an inspiration from steamed sea bass Hong Kong style. You can use any delicate fish for it.
Such a pretty dish. Those scallops look perfectly cooked.
Thanks! They did turn out quite nicely. It's all in the searing properly and not moving them around in the pan.
Good info regarding dry vs wet packed scallops. I believe the one I tried was wet packed. This looks absolutely delicious and healthy!!!
Thanks Lyn! Wet packed ones are good too, I use them for risotto and other dishes where searing is not needed.
I've never tried dry-packed scallops and, unfortunately, don't have a Whole Foods nearby. Like Stacy, I've found that letting them rest between two layers of paper towels usually does the trick. Love this recipe - delicious and simple!
I'll have to try the paper towel trick next time I'm in a crunch and can't get the dry packed ones. Great tip and thanks for sharing.
What a delicious recipe and great sentiment. Diets don't really work in the long run, you have to find delicious food that is balanced and make it a way of life.
I would love to join your link up next week 🙂 It seems like so much fun, and so many delicious recipes!
Click to join in the Sunday Supper Movement using the link in my post above. We have a group forum to get everyone started.
Now I'm hungry.
Thanks Chris! I hope you get your hunger satisfied soon.
What an absolutely gorgeous plate! Serving up the scallops on spinach sounds very yummy indeed. And I am loving the adorable little pyramid of brown rice on the side...so cute!
Thank you Katie! I had fun building the "pyramid" of rice too. Its a handy little bowl trick I've seen at some restaurants.
This is absolutely stunning Renee. I mean wow. Your scallops are sheer perfection.
Thank you so much Kim for those very kind words.
Wholefoods is my local store as I live very close by!Your scallops have the perfect sear and looks gorgeous!!I love the contrast of the spinach on your plate.Will be trying it very soon 🙂
Thanks Soni! I wish there was a Whole Foods closer to me. Maybe one day and hopefully soon.
What a gorgeous dish Renee! I feel the same way with food. First I didn't know how to handle diets, I always over did it one way or the other, but with time I recognized that the easiest way is to indulge one day and take care the next. ^.^
I think it take a lot of trial, error, and learning before anyone can get to the point of staying healthy without special diets. It's all about moderation and exercise.
I am not a huge fan of scallops but these look incredible. What a great recipe!
Thanks Megan. You can use steamed sea bass or another seared light-tasting fish for this dish too.
OH my gosh Renee, these look so delicious. My husband and I both love scallops. He even has a slight allergy to them, but orders them any chance he gets. I need to pick up some scallops soon and make this.
Now that is love for scallops if your husband orders them even though he is slightly allergic.
There is nothing wrong with those flavours!
Thanks Sarah!
Seriously these look so amazing, I need to keep my eye on scallops and get some on sale.
Thanks Laura! Buying scallops on sale is a good idea.
LOVE scallops. Simple can be sooooo good. I am inspired!
Thanks Amy! Simple is great especially when it is full of flavor.
Renee, I LOVE this! thanks for the tip on dry packed sea scallops - I never knew that! also, wow a soy-sherry sauce?! Love it! If scallops weren't so expensive, I would eat them a lot more often! Totally saving this one for a special day!
You are welcome Alice and I also wish they were not so expensive or else I would eat them more often too. Then again, it does make eating them more special.
Thanks for the tip on the kind of scallop to buy, Renee. Every single time I've tried making them at home, they would end up in a giant pool of water and I'd be chewing bland, steamed, chewy scallops. I did some research a while ago that said most places use that solution in their scallops so I just thought, fuggedabout making them at home. I'm going to search high and low now for dry packaged scallops so that I can get a sear as perfect as yours. This is the perfect light delicious meal.
Thanks Nancy and I'm glad I could help you figure out why your scallops were bland and chewy. I hope your next scallop cooking adventure turns out much better.
I've been salvating ever since I saw your dish on the forum! I love scallops and I love the soy sherry sauce! I'm going to make this dish with bok choy. Yummy I love bok choi! I love everything about this dish! I totally agree with you on the moderation adivce but it's so hard when food taste so good. I have a hard time putting down my fork when I am full. 🙁
Thanks Sarah! Bok choy would be fabulous with this. I love bok choy and now you have inspired me to use it next time I make scallops.
I agree wholeheartedly about moderation. That is the key.
Your scallops look fantastic. I'm very excited to try your soy-sherry sauce
Thanks Sarah!
Good morning, I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-50-giveaway.html
Thank you so much Carrie and I appreciate the link love!
OMG! Delicious!!! simple to make, posted a pic after I was done cooking and you wouldn't believe how many "likes" i got! Love your website/blog and this is the first recipe that Ive tried ....but I have so many others printed out to make! Thanks for all you do!
Thank you so much Deirdre! You really made my day and I'm so glad you enjoyed the scallops.
Carole's Chatter is collecting scallop dishes today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers