How To Cook Seared Scallops With Broccoli

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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.


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