How to Cook Scallops with Stir-Fried Vegetables

For the healthier side on a rainy day, I tried cooking this easy scallop recipe for the first time, which gives a bit of Japanese Steakhouse taste at home. To sum it up, this dish can be served for any special dinner occasion. You can also toast to end the workday by serving this dish that is perfectly sized for two.

Ingredients

• 4 teaspoons of olive oil (to be divided)
• 1 1/2 pounds of bay scallops
• 1 medium onion to be sliced thinly
• 7 ounces fresh shitake mushrooms (retain only the caps)
• 1/2 tablespoon freshly grated ginger
• 2 cloves minced garlic
• 1 cup shredded carrots
• 1 cup mung bean sprouts
• 2 tablespoons low sodium soy sauce
• 2 tablespoons fresh lemon juice
• 1 small bunch scallion (for garnishing)

Instructions

1. Dry the bay scallops with a paper towel so that it will be easier to sear. Set aside
2. Cut the onion into half and slice them thinly.
3. Remove the mushroom stems and discard them away. Slice the caps.
4. Mince 2 cloves garlic.
5. Shred 1 cup of carrots.
6. Slice the scallions for garnishing
7. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. 
   
   
   
8. Add onions and stir fry it untill it turns slightly brown about 3 minutes.
9. Add mushroom caps to the onions and cook them for an additional 2 minutes till almost tender. 
   
   
   
10. Add ginger and garlic and cook about 1 minute. 
    
    
11. Add shredded carrots and bean sprouts for another 2 minutes for them to soften.
12. Remove the vegetables, add the soya sauce and lemon juice.
13. While the vegetables are still cooking, heat another 2 teaspoons of olive oil in a small skillet over medium-high heat. Cook the scallops in a single layer about 2 to 3 minutes (for each side) till they are nicely browned.
14. Place the scallops on a plate to rest while vegetables are still cooking.
15. Add scallops on top of the vegetables and garnish the dish with scallions.

How to Cook Pan-Seared Fish with Prawns and Scallops in Garlic & Butter

Being a seafood lover, it can be a rewarding dish to understand why seafood tastes so great. Fish is important for our bodies, how much fish we should eat and how to fit seafood into your diet. It is just one of those days and definitely, I do not like to spend exorbitantly on seafood by eating at restaurants.

To satisfy my craving, I decided to cook a delicious meal of pan-seared fish with prawns and scallops on garlic and butter for the first time. 😂

Ingredients

• 2 fresh fish fillets of about 100 to 200g each
• 150 grams tiger prawns (about 6 in total), de-shelled with tails on)
• 100 to 200 grams fresh scallops (without shells)
• 2 teaspoons dried basil or parsley
• 4 to 6 cloves of garlic (minced)
• 2 teaspoons of butter
• 2 teaspoons of olive oil
• salt & pepper

Instructions

Season the fish, prawns and scallops with the dried basil / parsley, garlic and a pinch of salt and pepper. Leave 1 clove garlic aside (for Step 2) 

 

Add 1 teaspoon of olive oil into a pan. Melt the butter on medium heat together with 1 clove.

 

    Once the butter melts, pan sear the fish fillets on both sides for about 6 to 7 minutes till they

    are firm and cooked. Set each fillet onto a serving dish.

Add 1 teaspoon of olive oil and 1 teaspoon of butter into the same pan and cook the scallops and prawns for about 7  to 8 minutes on medium heat. Turn off the heat and portion them out onto the same dishes as the fish fillets. Drizzle the juices evenly over the portions and they are ready to serve!

How to Cook Tom Yum Salmon Steak

Tom Yum paste is a very handy ingredient to have in the kitchen which can be used to cook stir-fried dishes. In Thai's cooking style, it comes in a bunch of spices and herbs that creates a distinct tangy flavour.

Ingredients

• 300grams Salmon Steak
• 1 stalk of lemongrass (only the white parts) chopped
• 1/2 sliced red onion
• 1 clove (minced) garlic
• 1 thumb-sized ginger (peeled and sliced)
• 1 tablespoon Tom Yum Paste
• 3 to 4 pieces Kaffir Lime (Alternatively, you can use lime zest as a substitute)
• 1/2 to 1 cup of water
• 1/2 teaspoon fish sauce
• Spring onions (sliced for garnish)
• 1 tablespoon vegetable oil

Instructions

1. Heat a tablespoon of oil in a pan over medium-high heat.
2. Fry ginger, garlic and lemongrass for a minute till it becomes fragrant. 
3. Add the sliced onions, saute for 5 minutes untill it softens.
4. Stir in tom yum paste and Kaffir leaves. Cook it for about 5 minutes untill the colour deepens.
5. Season with fish sauce and add in water, stirring it to your desired consistency.
6. Add in the salmon steak to make sure it is well-rested in the sauce. 
7. Turn the heat low, cover the pan and allow it to sinner for 7 to 10 minutes till the salmon is thoroughly cooked.
8. Sprinkle spring onions on top of the salmon steak and cook it for another 2 minutes till they wilt. 
   
   
9. If you like, you can garnish the dish with more spring onions and can be served immediately.

How To Cook Seared Scallops With Broccoli

It is one of the dishes where most Chinese cook during the Chinese New Year season. In fact scallops go well with broccoli or other vegetables. One thing though, scallops are expensive to buy but they are definitely worth the purchase because they provide plenty of nutrients such as vitamins, minerals, antioxidants and lean protein. In addition, they are beneficial in strengthening your heart health, building strong muscles, good blood circulation and reducing inflammation too.

Ingredients

• 300 grams broccoli
• 6 large scallops 
• 4 slices ginger
• 1 long spring onion
• 1 1/2 tablespoon dried wolfberries

Condiments

• 2 tablespoons vegetable oil
• 1/4 teaspoon sodium bicarbonate (or baking soda) to blanch broccoli
• 3/4 teaspoon salt

Condiments For Brown Sauce Slurry

• 1/2 tablespoon Oyster sauce
• 1/2 teaspoon salt
• 1 teaspoon light soy sauce
• 2 teaspoons corn starch
• 50 ml water

Instructions

1. Cut the broccoli into bite size pieces.
2. Cut the ginger into thin slices.
3. Wash the spring onions and cut them into smaller segments.
4. Rinse the wolfberries, drain and set aside.
5. Mix all the ingredients for the brown sauce slurry and set aside.

Cooking Method

1. Blanch the broccoli in a pot of boiling water for about 5 minutes. Blanch the scallops in hot boiling water for a few minutes. Drain and pat them dry with a kitchen towel. 
   
   
2. While waiting add 1.5 litres of boiling water, 1/2 teaspoon salt, 1/2 tablespoon of oil and the sodium bicarbonate to the wok. Add the broccoli in the saucepan. Remove them from the heat, rinse and drain them dry.
3. Heat up 1 tablespoon of oil in a large pan over high fire and spread it all over the pan.
4. Add the scallops, spacing them out around the pan and sear them for about 3 minutes untill they turn golden brown on both sides. 
   

5. Remove the scallops and place them on a kitchen towel to soak up excess oil.

6. Wipe the wok with a sheet of kitchen towel. Add 3/4 tablespoon of oil and heat it over

    medium heat. Fry the ginger slices for 1 minute.

7. Heat adjustable tablespoon of oil over medium high fire and fry the spring onion for about 1

    minute. Remove it and discard the spring onion.

8. Give the brown sauce slurry a quick stir before adding it to the wok, Stir it constantly to

    allow the gravy to thicken. 

9. Once the gravy has thickened, add in the wolfberries and continue to cook it for 2 minutes

    till they pump up. You can add more water if the gravy becomes too thick,

10. Place the scallops and broccoli on a plate. Pour the gravy over the dish and you can serve

      it with a bowl of rice.

How to Cook Lemon Basil Chicken

 

Introducing this simple chicken-flavored recipe that is infused with a quick marinade of garlic, lemon and basil. It tastes great with rice, pasta or baked potatoes. It just makes everything easier as this plate goes well along with shrimp, salmon, pork and steak.

This lemon basil chicken can be paired with sides that are gluten or dairy-free to maintain healthy standards.

Ingredients

• 4 chicken breasts halved
• 2 tbsp of all-purpose flour
• 2 tbsp butter
• 1 cup chicken stock
• 3 tbsps fresh lemon juice
• 3 tbsps chopped fresh basil
• 1 tbsp lemon zest

Instructions

1. Place chicken breasts on a chopping board. Flatten it slightly by using smooth side of a meat mallet. Dust flour on both sides lightly.
2. Melt butter over medium heat on a large skillet and heat it each side for about 3 minutes till it turns lightly browned. 
   

   

   

   
   
   
3. Add chicken stock, lemon juice, basil and lemon zest in the skillet. 
4. Cover it and allow it to simmer until the chicken is no longer pink about 10 minutes. 
   
   
5. Transfer the chicken into a warm platter. Cover it loosely to keep warm. Boil the remaining liquid over high heat with the lid uncovered. Drizzle the sauce over the chicken.
6. Serve it plain or with rice.