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Scallops Hong Kong Style | Magnolia Days

Scallops Hong Kong Style

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 Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Renee


For the soy-sherry sauce:

  • 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

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 3/4-inch long
  • Scallion thin strips about 3/4-inch long


For the soy-sherry sauce:

  1. 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:

  1. 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.
  2. 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.