Recipe: Scallops and Broccoli

To people who farm, it is the climate that determines what is in season. But for us city folk, the ‘seasons’ run around the schedules of promotions and sales – and, of course, our own momentary cravings.

For this dish, we have a large bag of scallops because they were half-price at the local supermarket. We have broccoli because they were freshly in, from Australia no less, in the wet market. And as for the cherry tomatoes? Mum likes them. And why shouldn’t she?


Serves 2 – 3


10 – 12 scallops

2 heads broccoli

10 – 12 cherry tomatoes

1 tomato, quartered

3 shallots, quartered

2 cm piece of ginger, smashed

3 – 4 cloves of garlic, smashed



2 tsp cornstarch

½ tsp white vinegar

2 tbsp Shaoxing liquor

1 tbsp light soy sauce

1 tsp sugar

1 tbsp oyster sauce

Cooking oil



If you’re getting frozen scallops like we did, they need a bit of marination to shed the freezer taste. Mix the white vinegar and 1 tsp cornstarch and rub the scallops, then marinate for 5 minutes before washing them clean.

After this, marinate the scallops with 1 tbsp Shaoxing liquor and the rest of the cornstarch. Rub and leave for 20 minutes. Reserve the marinade.

After marination, pan-sear the scallops for 2 minutes on each side. Take out and set aside.

With 1 tbsp cooking oil, stir-fry the ginger, garlic and shallots on medium heat. Then add the tomatoes and finally the broccoli.

Stir-fry for 3 minutes, then add the scallops. Add the marinade, sugar, oyster sauce, light soy sauce and the rest of the Shaoxing liquor.

Toss to mix evenly for another 2 minutes, then serve hot, with rice. In our case, we put a ripe tomato in the cooker, and tadah!

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