Broccoli with Bay Scallops
As I was looking through my posts on my dashboard, I found some recipes that was stashed in my draft folder. This is one of them. Not sure why I didn't post it 2 years ago. Lol! But it is still a recipe that I make every now and then. So I thought, why
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head of broccoli (cut into florets)
- 1 small carrot (sliced)
- 1 clove garlic (minced)
- 6 slices of old ginger
- 16-18 pieces bay scallops
- 2 tbsp soy sauce
- 1 tbsp chinese cooking wine or sherry
- 1 tsp sugar
- 1/4 cup chicken stock
- Salt and pepper to taste
- Peanut or canola oil
- 2 tsp corn flour + 1 tbsp water (corn starch slurry)
Instructions
- 1
In a bowl, mix soy sauce, sugar, wine, and chicken stock together.
- 2
Pat dry scallops and season with salt and pepper.
- 3
Heat a frying pan on med high, add cooking oil.
- 4
When oil is shimmering, sear scallops on both sides.
- 5
Side scallops aside.
- 6
Add a little more oil of pan is dry, stir-fry garlic and ginger until fragrant.
- 7
Add carrot and stir fry for 30 seconds.
- 8
Add broccoli and stir-fry for a minute.
- 9
Pour in sauce mixture, and bring to boil.
- 10
Drizzle in corn starch slurry while stirring to thicken sauce.
- 11
Remove from heat and serve topped with seared scallops.