Most of you are familiar with Chinese stir-fry dishes. You can order them from any Chinese restaurant. This recipe is a must-order for my family every time we go out to eat, especially on Chinese New Year. Unfortunately, restaurants have been raising this dish’s price sky-high because of its high-end ingredients and seasonal requirements. Believe or not, this dish is easier to cook than it looks, and can be way more affordable when you make it at home.
Stir-fried broccoli and scallops are very welcomed at New Year’s dinners. People love it because this is a low-sodium and low-fat dish. When it’s beautifully plated, it looks like a giant pearl surrounded by a bed of green jade.
Ingredients (serves 4)
- 1 pound of fresh jumbo scallops
- 2 florets broccoli
- 3 cloves garlic
- 1 scallion, thinly sliced
- Dash of oyster sauce (for broccoli’s dipping sauce)
- Boil a pot of water, throw in pieces of broccoli for about three minutes, drain the water and quickly transfer broccoli into a bowl of cold water with ice, set aside
- Wash scallops and pat try, season with salt and pepper
- Heat oil to medium-high in a pan, cook garlic until fragrant, about one minute. Slide in scallops, cook for about two minutes per side (you should hear the sizzling sound)
- Drain broccoli from ice water, plate them around the plate, and cover the center with freshly pan-seared scallops, top with thinly sliced scallions. Enjoy!
- When cooking the scallops, make sure your oil is hot enough and heat is on medium-high. You should see a light brown sear around them when flipped.
- If you like XO-sauce (a sauce made from dried scallops and shrimps), sprinkle some on top of the scallops, it will help to bring out flavors from the scallops.
- If you don’t like broccoli, feel free to replace with cauliflowers.
I hope enjoyed making this dish. Feel free to share how your families and friends liked it. Let me know if you have any suggestions or comments. For more homemade dishes and recipes, follow me on Instagram! Happy Chinese New Year!