What are the best scallop dishes in Hong Kong?

Based on diner recommendations, the best scallop dish in Hong Kong is at Beef Bar. We compared 15 restaurants serving scallop dishes.

How much do scallop dishes cost in Hong Kong?

Scallop dish prices in Hong Kong range from HKD110.00 to HKD350.00 across 15 restaurants.

All Ingredients in Hong Kong

Best Scallop Dishes in Hong Kong

15 restaurants compared

Price range: HKD110.00 – HKD350.00

Avg recommendation: 91%

Top 5 Scallop Dishes in Hong Kong (Quick Answer)

Based on diner recommendations across 15 restaurants:

Scallop & White Miso Crunchy Tacos at Beef Bar, HKD248.00 (Central)
Scallop Cracker at Roganic, (Causeway Bay)
Scallop Course at Madam Sixty Ate, HKD320.00 (Wan Chai)
Seafood Laksa Linguine at VOON, HKD328.00 (Kennedy Town)
Pan-Seared Scallops with Saffron Risotto at Henry's, HKD258.00 (Stanley)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 15 Scallop Dishes

Scallop & White Miso Crunchy Tacos

Beef Bar

Central·$$$

HKD248.00

Fried wonton shells filled with seared scallop and white miso aioli.

Tip: Order this to see how Beef Bar thinks beyond beef. The crossover between Asian and South American flavors is subtle and works.

Scallop Cracker

Roganic

Causeway Bay·$$$$

Scallop served on a crispy cracker with emulsion of farm offerings.

Tip: Eat these immediately when they arrive—the cracker maintains its crunch for only a few minutes.

Scallop Course

Madam Sixty Ate

Wan Chai·$$$

HKD320.00

Pan-seared scallop with seasonal accompaniments.

Tip: The scallop courses rotate seasonally. Spring versions often include fresh peas or asparagus.

Seafood Laksa Linguine

VOON

Kennedy Town·$$

HKD328.00

Thin linguine in a Southeast Asian laksa-spiced cream sauce with shrimp, scallops, and squid. Spicy, creamy, and aromatic with coconut and turmeric.

Tip: This bridges Italian and Southeast Asian—it works because Chef Voon respects both traditions. The pasta is al dente, the sauce coats without drowning.

Pan-Seared Scallops with Saffron Risotto

Henry's

Stanley·$$$

HKD258.00

Three large diver scallops, barely kissed in a hot pan, served atop silky saffron risotto with pea shoots

Tip: Scallops cook in seconds—overcooking ruins them. Request medium-rare and trust the kitchen.

Sake-Steamed Scallop with Sea Urchin Cream and Crispy Seaweed

Amber

Central·$$$$

HKD350.00

A delicate course. Scallop steamed in sake until it reaches the exact moment of tenderness, topped with sea urchin cream (dairy-free, made from urchin roe and oil), and finished with crispy seaweed sheet. It's miso-adjacent in flavor but without the fermented punch.

Tip: Three-star restaurants sequence courses to manage intensity. This usually arrives after the lobster to cleanse your palate before the heavier chicken course.

Steamed Scallop Dumpling

Mott 32

Central·$$$

HKD118.00

A silky white dumpling filled with tender scallop meat, topped with a whole baby scallop. Sea-sweet, delicate, requires proper technique to execute.

Tip: This is only available when scallops are fresh - if not on the cart, ask the server if they have it in the kitchen

Baked Conpoy and Crabmeat in Crab Shell

Forum

Causeway Bay·$$$$

HKD300.00

Delicate shellfish baked inside a natural crab shell

Tip: The conpoy (dried scallop) adds umami depth while the fresh crabmeat keeps it light

Jumbo Scallop Laksa

Chatterbox Café

Tsim Sha Tsui·$$

HKD182.00

Laksa with fresh jumbo scallops served in the shell. The scallops are barely cooked in the hot broth, keeping them tender and sweet.

Tip: The scallop quality determines everything. These are fresh and not rubbery. The scallop's sweetness plays against the spiced broth beautifully.

#10

Steamed Rice Roll with Scallop and Asparagus

Rùn

Wan Chai·$$$$

HKD118.00

Delicate rice rolls filled with tender scallops and fresh asparagus

Tip: Six pieces per order - silky rice wrapper pairs perfectly with the briny scallop

#1193% recommend

Wine-Steamed Scallop with Glass Noodles

Sing Kee Seafood Restaurant

Sai Kung·$$

HKD280.00

Fresh scallop steamed in wine with glass noodles underneath to soak up the broth.

Tip: This dish appears on Sing Kee's tasting menu for 2 (HKD 549/head) — it's one of the standout courses. If you're unsure what to order, the tasting menu is the way to experience Sing Kee's full range.

#1292% recommend

Seafood Teppanyaki Selection

Minato

Wan Chai·$$$

Fresh seafood cooked tableside — shrimp, scallops, squid, and seasonal fish.

Tip: The teppanyaki technique brings out briny, umami notes in seafood that aren't achievable through other cooking methods. The sear is crucial.

#1392% recommend

Scallop with Uni and Caviar Velouté

Tate Dining Room

Sheung Wan·$$$$

Hokkaido scallop complemented by sea urchin and caviar velouté.

Tip: This dish exemplifies Chef Lau's philosophy: taking premium seafood and letting the ingredient shine rather than obscuring it. Each element serves a distinct purpose.

#1488% recommend

Scallop Tempura

Tempura Tenshin

Central·$$$

HKD110.00

Tender scallops wrapped in a thin, crispy tempura exterior with light salt.

Tip: The scallop course is where the chef's skill really shows. Overcook it slightly, and it becomes rubbery. Here, it's always perfect.

#1588% recommend

Ebi Shrimp & Hotate Scallop

Ronin

Central·$$$

HKD145.00

Premium shrimp and scallop served raw or lightly seared, depending on selection.

Tip: Ask how the shrimp and scallop were prepared that day. Some nights they're raw, others lightly torched.