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There’s a special thrill in transforming fresh ingredients into a dish that transports you straight to the vibrant streets of Hong Kong. I first encountered Hong Kong Black Pepper Scallops during a cozy dinner at a friend’s house, where the aroma of pepper and sizzling seafood filled the room. It was love at first bite—so simple yet bursting with flavor!

As someone who sometimes tires of the same old weeknight meals, discovering this recipe felt like uncovering a culinary treasure. The combination of succulent scallops, a hint of smokiness from the black pepper, and the glossy finish of sesame oil creates an elegant dish that rivals any restaurant offering. Best of all? It’s quick to prepare! Whether you’re impressing guests at a dinner party or craving something unique for yourself, these scallops will never disappoint. So, let’s dive into this delightful recipe and awaken your taste buds!

Why are Hong Kong Black Pepper Scallops irresistible?

Quick preparation: Perfect for busy weeknights, this recipe comes together in mere minutes.
Flavor explosion: The aromatic blend of spices works beautifully with the tender scallops, providing a culinary experience that’s truly unforgettable.
Crowd pleaser: Impress friends and family alike with this elegant dish that’s easy to make, yet sophisticated enough for special occasions.
Healthy option: Packed with protein and low in carbs, this dish allows you to indulge without the guilt.
Versatile serving: Enjoy as a stunning appetizer or transform it into a main course paired with rice or noodles for a complete meal!

Hong Kong Black Pepper Scallops Ingredients

For the Scallops
• Large scallops – Aim for the freshest that you can find for the best flavor and texture.
• Rice flour – This will help create a light, crispy crust when frying.

For the Marinade
• Soy sauce – Adds depth of flavor; consider tamari for a gluten-free option.
• Shaoxing rice wine – A key ingredient that enhances the umami; substitute with dry Sherry if necessary.
• Sesame oil – Provides a rich, nutty aroma that beautifully complements the dish.
• Freshly ground black pepper – The star of this recipe, it delivers that much-loved spicy kick!

For Frying and Saucing
• Rice bran or safflower oil – Excellent for frying due to its high smoke point.
• Chicken stock – Incorporates additional flavor while keeping the scallops moist as they are glazed.

This delicious combination of ingredients will help you craft the unforgettable Hong Kong Black Pepper Scallops that your taste buds have been dreaming of!

How to Make Hong Kong Black Pepper Scallops

Heat the Oil: Warm about 1/2 inch of rice bran or safflower oil in a skillet or preheat your deep fryer to a sizzling 375°F. You want that oil hot for a delightful crisp!
Prepare the Scallops: Dredge your fresh scallops in rice flour and give them a gentle shake to remove excess. Fry them for approximately 45 seconds until they develop a light crust, turning once if you’re using a skillet. Drain them well on clean towels or newspaper.
Create the Sauce: In a dry wok, combine the soy sauce, shaoxing rice wine, sesame oil, and freshly ground black pepper. Turn the heat to high and stir everything together until fragrant.
Add the Scallops: Before the liquid evaporates, swiftly add the scallops and stir-fry vigorously. You want the scallops to be coated in the golden glaze—this should only take a few seconds!
Finish with Chicken Stock: Pour in the chicken stock and toss the scallops for an even coat. Keep it cooking for less than a minute until everything is perfectly combined.

Optional: Garnish with chopped green onions for an extra pop of flavor!
Exact quantities are listed in the recipe card below.

Hong Kong Black Pepper Scallops Variations

Get ready to explore delicious alternatives that elevate your dish to new heights!

Spicy Kick: Add a teaspoon of chili flakes to the marinade for a thrilling heat that complements the pepper perfectly.
Citrus Zing: Incorporate a splash of lemon or lime juice into the sauce for a refreshing burst of acidity that brightens the dish.
Vegetarian Delight: Swap scallops for marinated tempeh or sliced king oyster mushrooms for a plant-based twist without losing flavor.

In a pinch for time? Both tempeh and mushrooms cook quickly, making them perfect alternatives that soak up the vibrant sauce.

Herb Infusion: Sprinkle in fresh herbs like cilantro or basil right before serving. The freshness adds an aromatic touch that enhances each bite!
Sesame Crunch: Toss in a handful of toasted sesame seeds after cooking for an extra layer of texture and a nutty flavor that’s irresistible.
Asian Fusion: Use a ginger-soy glaze instead of just soy sauce to layer in depth. This simple swap adds warmth and a slightly sweet balance to every bite.
Creamy Version: Drizzle a small amount of coconut milk into the sauce for a creamy richness that gives an unexpected twist to the traditional flavor.
Acorn Squash Side: Serve your scallops with sautéed acorn squash for a sweet and savory contrast, adding seasonal flair to your meal!

Feel free to mix and match these variations to create a custom experience that plays to your taste buds!

What to Serve with Hong Kong Black Pepper Scallops?

The aromatic allure of tender scallops creates a wonderful opportunity to craft a delightful meal experience.

Steamed Jasmine Rice: The fragrant, fluffy rice is perfect for soaking up the flavorful glaze from the scallops, creating a harmonious plate.
Garlic Broccolini: This vibrant green adds a nutritious crunch contrasting beautifully with the tender texture of scallops for a well-rounded meal.
Sesame Noodles: Tossed in a mild sauce and topped with chopped peanuts, these noodles mirror the sesame oil in your scallop dish, enhancing the experience.
Crispy Wontons: Their satisfying crunch offers a delightful texture contrast, making for an exciting appetizer or side that complements the scallops.
Szechuan-style Green Beans: Spicy and savory, these beans will elevate the meal with their bite, playfully contrasting the richness of the scallops.
Chilled Sauvignon Blanc: This fresh wine offers a crisp finish that balances the richness of the scallops while enhancing their delicate flavors.
Mango Tart: End your meal on a sweet note with a refreshing mango dessert that provides a burst of sweetness to counter the peppery scallops.

Expert Tips for Hong Kong Black Pepper Scallops

• Choose Fresh Scallops: Always opt for the freshest scallops available; frozen ones can lose their delicate texture and flavor.

• Fry at the Right Temp: Ensure the oil is hot enough (around 375°F) before adding the scallops to avoid sogginess. A quick sear creates that perfect crust!

• Don’t Overcook: The scallops cook quickly; keep an eye on them while frying to avoid a rubbery texture. Aim for about 45 seconds each!

• Balance the Sauce: If the sauce turns out too salty, a splash of chicken stock can help balance flavors and keep the scallops moist.

• Uniform Dredging: Make sure to evenly coat the scallops in rice flour for consistent texture and crispiness while frying.

These tips will ensure that your Hong Kong Black Pepper Scallops turn out beautifully every time!

How to Store and Freeze Hong Kong Black Pepper Scallops

Fridge: Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop for the best texture.

Freezer: While not recommended for best quality, you can freeze cooked scallops in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating: To revive your Hong Kong Black Pepper Scallops, heat in a dry skillet over medium heat until warmed through, ensuring they don’t overcook.

Serving Suggestions: Enjoy reheated scallops as a quick snack or add them to stir-fries for a delicious meal, enhancing their flavors.

Make Ahead Options

These Hong Kong Black Pepper Scallops are perfect for busy home cooks looking to save time on weeknights! You can prep the scallops by cleaning and dredging them in rice flour up to 24 hours in advance, allowing the coating to absorb flavors without losing its crispness when cooked. Store them in an airtight container in the refrigerator to maintain their freshness. The sauce can also be prepared ahead; simply mix the soy sauce, shaoxing rice wine, sesame oil, and black pepper, and refrigerate for up to 3 days. When you’re ready to enjoy, fry the scallops as instructed, toss them in the sauce, and add chicken stock for that restaurant-quality finish—just as delicious and hassle-free!

Hong Kong Black Pepper Scallops Recipe FAQs

How do I choose the best scallops?
Absolutely! When selecting scallops, look for fresh ones that have a lightly sweet smell and are firm to the touch. Avoid any scallops that have a slimy texture or dark spots, as this may indicate spoilage. If possible, ask your fishmonger for sashimi-grade scallops, which ensures the best quality for your Hong Kong Black Pepper Scallops.

What’s the best way to store leftovers?
Very good question! Store any leftover Hong Kong Black Pepper Scallops in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stovetop over medium-low heat to retain their delicate texture. Avoid using a microwave as it may make them rubbery.

Can I freeze the scallops after cooking?
Yes! While fresh scallops are best enjoyed immediately, you can freeze cooked Hong Kong Black Pepper Scallops. Place them in a sealed container and freeze for up to 1 month. Just remember to thaw them overnight in the fridge when you’re ready to enjoy them again!

What if my scallops turn out rubbery?
Don’t worry, it happens! Rubberiness usually results from overcooking. For perfect Hong Kong Black Pepper Scallops, cook them for no more than 45 seconds per side until they form a light crust. If you find them rubbery this time, simply adjust your cooking time on the next attempt for that tender texture.

Are there any dietary considerations I should keep in mind?
Absolutely! If you have shellfish allergies, it’s best to avoid scallops altogether. Additionally, if you’re cooking for someone with gluten sensitivity, you can substitute soy sauce with tamari or a gluten-free soy sauce. Enjoy knowing that your Hong Kong Black Pepper Scallops can cater to various dietary needs!

How do I ensure a crispy texture when frying my scallops?
Great question! To achieve that perfect crunch, make sure to heat your oil to 375°F before adding the scallops. Dredging them in rice flour creates a light, crispy coating. Fry them for just about 45 seconds—watch them closely and aim for a golden color. If you follow these steps, you’ll have beautifully crispy Hong Kong Black Pepper Scallops.