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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