I was wondering around Central the other day, in between errands and meeting a friend for lunch, and I decided to check out a supermarket that I’d never been in to. The supermarket didn’t use to be where it is, but it’s a chain of supermarket I have been to before. The thing is, with each supermarket in HK, you never know what you’re going to get. Every single one is different, based on location and popular products. You can’t guarantee that what one shop has, the next one along will have. It can get extremely frustrating at times when looking for particular ingredients, but sometimes it’s fun to just look around and see what’s on offer.
In this supermarket, I wasn’t expecting much. It’s quite an over-priced supermarket at times, and the range of products available can be hit and miss. However, on this particular day (a Saturday morning), I was browsing the fresh meat and seafood fridges when I came across scallops and salmon fillets on discount. The scallops (for 9) were only HK$50, which is extremely reasonable given the cost of a scallop dish at a restaurant, or just the general cost of scallops when you do find them.
I’d read a recipe from She Cooks, He Cleans that served scallops with spinach and an apple cider and balsamic vinegar dressing, and it looked delicious, and extremely easy.
Seeing as I had a tonne of spinach to use at home, and I’ve always got apple cider vinegar and balsamic around, I figured it’d be a great, healthy dinner.
And that it was. While there is a lot of moving things in and out of one pan, it is essentially a one-pan dish (with one bowl, and one chopping board). That makes for super easy clean up.
You can add mushrooms or peppers to the spinach, if you so wish, but I kept it simple with just garlic and spinach. And the vinegar glaze…. perfect for bringing out the sweetness of the scallops.
If you can find scallops, I highly recommend making this dish as soon as you can. I used the ingredients below for 1 dish, but you can very easily make it for 2 by adding more spinach. The vinegar glaze is enough for 2 with the measurements as is.
9 large scallops, shelled
2 large handfuls of spinach, stemmed
3 cloves garlic, minced
3/4 cup apple cider vinegar
3 tablespoons balsamic vinegar
1 tablespoon honey
- Place scallops on a paper towel, and dab dry. Season with a sprinkle of salt and pepper on both sides, and set aside, remaining on the paper towel.
- In a large, shallow frying pan, add a knob of butter over medium heat and allow to melt.
- Add the spinach and the garlic to the pan until completely wilted, then remove and squeeze in a paper towel to remove excess liquid. Set aside, but cover to keep warm.
- In a small bowl, whisk together the two vinegars and the honey.
- Make sure the frying pan is hot, then add a tablespoon of butter. Once it has melted, add the scallops to the pan.
- Allow them to cook for 1 and a half minutes before turning them over and cooking the other side for 1 minute.
- Remove the scallops, and cover to keep warm.
- Carefully add the vinegar mixture to the pan, and allow to simmer for 3 minutes, to create a more concentrated glaze.
- Place the spinach on a plate. Place the scallops on top. Pour the vinegar sauce over the scallops and spinach.