Scallops Hong Kong Style for #SundaySupper
Scallops Hong Kong Style for #SundaySupper could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. One serving contains 240 calories, 9g of protein, and 15g of fat. This recipe serves 2. For $1.94 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 345 people found this recipe to be yummy and satisfying. A mixture of water, sea scallops, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Magnolia Days. With a spoonacular score of 62%, this dish is pretty good. Hong Kong-style Chicken, Borscht Soup Hong Kong Style, and Hong Kong Style Sausage Rolls are very similar to this recipe.
Servings: 2
Cooking duration: 30 minutes
Ingredients:
Cooking oil*
1/3 cup dry sherry
Small piece of fresh ginger cut into thin julienne strips 3/4-inch long
1/3 cup low-sodium soy sauce
Scallion, thin strips about 3/4-inch long
6 to 8 large or jumbo sea scallops (dry packed)
1/2 teaspoon sesame oil
Sauteed spinach
1 1/2 teaspoons sugar
1/4 cup water
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
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).
Step by step:
1. In a small saucepan, add the water and sugar. Cook over medium heat until sugar has dissolved.
2. Add the soy sauce and bring to a simmer.
3. 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.
4. 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.
5. Remove scallops from the pan and place on a plate. The scallops will be translucent in the middle.
6. Let scallops rest while sauteing the spinach.Once the spinach is finished divide it equally on two plates or low-sided bowls.
7. Place scallops on top of the spinach. Spoon sauce over the scallops.
8. Garnish with ginger and scallions.
9. Serve with a side of brown rice (or white rice if preferred).
Nutrition Information:
covered percent of daily need
