A recipe for scallops Hong Kong style. Scallops are seared and served over spinach with a soy-sherry sauce.
Course
Main Dish
Cuisine
Chinese
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
AuthorRenee
Ingredients
For the soy-sherry sauce:
1/4cupwater
1 1/2teaspoonssugar
1/3cuplow-sodium soy sauce
1/3cupdry sherry
1/2teaspoonsesame oil
For the scallops:
6to 8 large or jumbo sea scallopsdry packed
Cooking oil*
Sauteed spinach
Small piece of fresh ginger cut into thin julienne strips 3/4-inch long
Scallionthin strips about 3/4-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).
Recipe Notes
*Choose a cooking oil suited for high temperature cooking/searing.