Broccoli with scallops recipe

broccoli with scallops recipe

I love broccoli and I think it must have rubbed off on my girl (Edited: and boy now too!!) because they love broccoli too. In fact, she has been taking broccoli almost every day and sometimes even for both meals in a day! But she only loves broccoli cooked in the stock I make for her. So far we’ve tried giving her broccoli that’s been cooked by others (i.e. outside food or food cooked by my mum or mil) but she just won’t eat it. Anyway, yesterday we didn’t leave any of our broccoli dish for her since she has her own share.

The fresh scallops were bought by my mil. She’s always fond of buying some during the Chinese New Year festive season so we’ll get one lot from her. Yummy they were! But too bad we only get to eat it during this period of time! It’s just too expensive to eat it too often!

Broccoli with scallops recipe

Broccoli and carrot with fresh scallops
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 broccoli (I used only the florets)
  • 1 carrot (skinned and sliced)
  • 14 pieces of fresh scallops
  • oyster sauce (to taste - start with 1 tablespoon first)
  • abalone sauce (to taste)
  • 1-2 cloves garlic (minced)
  • cornflour
  • water
  • a pinch of salt
  • one teaspoon of salt (for parboiling)
  1. Prepare the two vegetables accordingly.
  2. Soak the fresh scallops in salt water for awhile to remove the 'smell'.
  3. In the pan, add some oil/butter and sear the scallops on both sides till it is 80% cooked. Dish out and set aside.
  4. Bring some water to boil for parboiling the vegetables. Add a teaspoon of salt to the water.
  5. Parboil the carrot first (3-4min). Add in the broccoli and boil for another 3-4 minutes. Sieve out the vegetables when they are cooked through and arrange them nicely on a plate. Discard the water.
  6. Place the scallops in the centre of the plate - well, they do deserve to be the centre of attraction, don't they? 🙂 (See picture above the recipe)
  7. Add some oil and saute the garlic in the wok.
  8. In a small bowl, add the oyster sauce and abalone sauce together with 2-3 tablespoons of water. Adjust the taste to your preference then pour the sauce into the wok.
  9. Once it boils, stir in the cornflour mixture to thicken the gravy and pour the gravy over the veggies.

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