Scallop and Broccoli with Abalone Sauce
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
|water for blanching|
|3tbsp abalone sauce|
|2tbsp oyster sauce|
|1-2tsp light soy sauce (adjust to taste)|
|1tbsp hua tiao wine|
|2tbsp cornstarch solution|
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