A few months ago I had this dish in a chinese restaurant. The spinach had no breading, there was however a very light dusting of what I think was sugar on it. The slightly sweet crispy quality of the spinach went perfectly with the salty scallops (and pine nuts), and I have never craved something as much as I now crave this.
unfortunately the restaurant is about 6 hours from here.
Does this sound familiar to anyone? any suggestions on what specific type of chinese restaurant I should look out for or how to fry unbreaded spinach?