Scallop and Broccoli with Abalone Sauce – 西兰花炒带子

In most parts of the world, when people eat scallops, they are actually referring to its adductor muscles which we are familiar with.

This explains why “scallops” tastes so sweet and has a nice bouncy bite to it. To further enhance the seafood flavours, we added abalone sauce to it. The key for the dish is not over cooking the scallops.

Broccoli may seem like it’s playing second fiddle here. BUT don’t underestimate its role. From the crunchy stems to the tender florets which soaks up all the sauce. Broccoli lightens up the whole dish and leaves you wanting MORE!

Thanks to our friends from Dish The Fish, for recommending us the Scallops from Canada, they tasted sweet and retain much of it size after cooking. Do check them out at www.facebook.com/dishthefishsg

  • Share:


  • Servings: 4

  • Time: 10 min

  • Skill: Easy

Ingredients

  1. 500g scallops

  2. 2 stalks broccoli

  3. water for blanching

  4. 1 tbsp salt

  5. ice water

  6. Sauce

  7. ½ cup water

  8. 3 tbsp abalone sauce

  9. 2 tbsp oyster sauce

  10. 1-2 tsp light soy sauce (adjust to taste)

  11. 1 tbsp hua tiao wine

  12. 1 tsp sugar

  13. 2 tbsp cornstarch solution

  14. 500g scallops

  15. 2 stalks broccoli

  16. water for blanching

  17. 1 tbsp salt

  18. ice water

  19. Sauce

  20. ½ cup water

  21. 3 tbsp abalone sauce

  22. 2 tbsp oyster sauce

  23. 1-2 tsp light soy sauce (adjust to taste)

  24. 1 tbsp hua tiao wine

  25. 1 tsp sugar

  26. 2 tbsp cornstarch solution

Instructions

  1. Bring 1 litre of water to boil in a wok

  2. Add 1 tbsp salt

  3. Blanch 2 stalks of broccoli (cut into smaller stems) for 4-5 mins

  4. Remove and cool down in ice water

  5. Drain and set aside

  6. Arrange broccoli into a circle

  7. Blanch 500g scallops for 2-4 mins depending on size

  8. Drain and set aside

  9. Add scallops to the center of the broccoli

  10. For sauce: heat ½ cup water in a wok,

  11. 3 tbsp abalone sauce,

  12. 2 tbsp oyster sauce,

  13. 1-2 tsp light soy sauce (adjust to taste),

  14. 1 tbsp hua tiao wine,

  15. and 1 tsp sugar

  16. Bring to boil

  17. Thicken with 2 tbsp of cornstarch solution

  18. Add sauce to scallops and broccoli

  19. Bring 1 litre of water to boil in a wok

  20. Add 1 tbsp salt

  21. Blanch 2 stalks of broccoli (cut into smaller stems) for 4-5 mins

  22. Remove and cool down in ice water

  23. Drain and set aside

  24. Arrange broccoli into a circle

  25. Blanch 500g scallops for 2-4 mins depending on size

  26. Drain and set aside

  27. Add scallops to the center of the broccoli

  28. For sauce: heat ½ cup water in a wok,

  29. 3 tbsp abalone sauce,

  30. 2 tbsp oyster sauce,

  31. 1-2 tsp light soy sauce (adjust to taste),

  32. 1 tbsp hua tiao wine,

  33. and 1 tsp sugar

  34. Bring to boil

  35. Thicken with 2 tbsp of cornstarch solution

  36. Add sauce to scallops and broccoli