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

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Ingredients

Adjust Servings
500g scallops
2stalks broccoli
water for blanching
1tbsp salt
ice water
Sauce:
½cup water
3tbsp abalone sauce
2tbsp oyster sauce
1-2tsp light soy sauce (adjust to taste)
1tbsp hua tiao wine
1tsp sugar
2tbsp cornstarch solution

Directions

1.

Bring 1 litre of water to boil in a wok
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2.

Add 1 tbsp salt
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3.

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

Remove and cool down in ice water
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5.

Drain and set aside
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6.

Arrange broccoli into a circle
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7.

Blanch 500g scallops for 2-4 mins depending on size
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8.

Drain and set aside
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9.

Add scallops to the center of the broccoli
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10.

For sauce: heat ½ cup water in a wok,
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11.

3 tbsp abalone sauce,
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12.

2 tbsp oyster sauce,
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13.

1-2 tsp light soy sauce (adjust to taste),
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14.

1 tbsp hua tiao wine,
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15.

and 1 tsp sugar
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16.

Bring to boil
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17.

Thicken with 2 tbsp of cornstarch solution
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18.

Add sauce to scallops and broccoli
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