Seared Scallops with Broccoli

Method18 steps

1. 1

   Step 1: Put the frozen scallops (300 g) in a covered container on the bottom shelf of the refrigerator at 4°C or below about 24 hours ahead. Let them thaw completely, following the package instructions, and keep them cold until the vegetables and slurry are prepared.

   Check the refrigerated scallops have thawed · 1440 minUses 300 g scallops (about 12–15 large scallops)

2. 2

   Step 2: Wash the broccoli (300 g) and cut it into bite-size pieces. Keep stalk pieces and florets separate for their different blanching times; discard the rinse water.

   Uses 300 g broccoli · Water to wash the broccoli, discarded

3. 3

   Step 3: Cut the 10 g ginger into thin slices, about 4–5 slices.

   Uses 10 g ginger (about 4–5 slices)

4. 4

   Step 4: Wash the 30 g spring onion and cut it into 4–5 segments. Discard the rinse water.

   Uses 30 g spring onion (about 1 sprig) · Water to wash spring onion, discarded

5. 5

   Step 5: Rinse the measured dried wolfberries (1½ tbsp) briefly, drain them and discard the rinse water. Keep the drained berries ready for the sauce.

   Uses 1½ tbsp dried wolfberries · Water to rinse wolfberries, discarded

6. 6

   Step 6: Mix the ½ tbsp oyster sauce, ½ tsp sauce salt, 1 tsp light soy sauce, 2 tsp cornstarch and 50 ml slurry water until smooth.

   Uses ½ tbsp oyster sauce · ½ tsp salt for sauce · 1 tsp light soy sauce · 2 tsp cornstarch · 50 ml water for slurry

7. 7

   Step 7: When all other preparation is ready, bring a separate pot of enough scallop-blanching water to a boil. Add the completely thawed scallops and blanch for about 5 minutes, checking until their flesh is pearly white, firm and opaque. Drain, discard the water and pat the scallops thoroughly dry; continue directly to searing.

   Drain and dry the blanched scallops · 5 minUses All 300 g scallop stock thawed in step 1 · Water, enough to blanch the scallops, discarded

8. 8

   Step 8: While the scallops blanch, bring the separate 1.5 litres broccoli water to a boil in the wok. Add ½ tsp of the broccoli salt, ½ tbsp of the divided oil (½ tbsp) and ¼ tsp sodium bicarbonate. Add only the prepared broccoli stalk pieces and blanch for 2 minutes.

   Add the broccoli florets · 2 minUses 1.5 l water for broccoli blanching, discarded · ½ tsp broccoli salt for blanching · ½ tbsp vegetable oil for broccoli blanch water · ¼ tsp sodium bicarbonate for broccoli blanching · Only stalk pieces prepared in step 2; actual share unknown

9. 9

   Step 9: Add the prepared broccoli florets to the same wok with the stalks. Blanch for a further 4 minutes, checking for cooked but still firm broccoli. Lift out all the broccoli, discard the blanch water, briefly rinse the broccoli to remove bicarbonate and stop further cooking, then drain dry.

   Drain the blanched broccoli · 4 minUses Blanching stalks and seasoned water · All remaining florets from step 2; actual share unknown · Fresh rinse water for blanched broccoli, discarded

10. 10

    Step 10: Heat 1 tbsp of the divided oil (1 tbsp) in a large pan over high heat until shimmering, spreading it across the pan. The scallops must be thoroughly dried before entering.

    Uses 1 tbsp vegetable oil for searing

11. 11

    Step 11: Space the dried blanched scallops across the hot pan without crowding. Sear the first face for about 3 minutes until golden, avoiding unnecessary movement.

    Turn the golden scallops · 3 minUses Blanched dried scallops · Hot searing oil

12. 12

    Step 12: Turn the scallops with tongs and sear the second face for about 3 minutes until golden and the flesh is firm and opaque throughout. Lift onto clean kitchen paper to blot excess oil and keep hot for plating. If the pan cannot fit all scallops without crowding, repeat both-face searing for the remaining scallops immediately using the same oil allowance.

    Finish the second scallop face · 3 minUses Scallops seared on first face

13. 13

    Step 13: Wipe the wok carefully with kitchen paper. Heat ¾ tbsp of the divided oil (¾ tbsp) over moderately high heat, then add all the sliced ginger and fry for about 1 minute until aromatic.

    Check the aromatic ginger · 1 minUses ¾ tbsp vegetable oil for ginger · Sliced ginger

14. 14

    Step 14: Add all the drained blanched broccoli and the remaining ¼ tsp broccoli salt to the ginger. Stir-fry for about 2 minutes, then transfer the broccoli and ginger to a warm plate and keep hot.

    Plate the stir-fried broccoli · 2 minUses Drained blanched broccoli · Ginger and cooking oil · Remaining ¼ tsp broccoli salt

15. 15

    Step 15: Heat the final ¾ tbsp oil over moderately high heat and fry all the spring-onion segments for about 1 minute until aromatic. Lift out and discard the onion pieces, leaving their infused oil in the wok.

    Remove the aromatic spring onion · 1 minUses Final ¾ tbsp vegetable oil for spring onion · Spring-onion segments

16. 16

    Step 16: Stir the prepared brown sauce slurry again, then pour it all into the spring-onion-infused oil. Stir constantly over the heat until the gravy thickens and coats the spoon.

    Uses Brown sauce slurry · Oil from step 15; spent onion pieces discarded

17. 17

    Step 17: Add all the drained wolfberries to the thickened gravy and cook for about 2 minutes until the berries plump up. Add only a little separate extra water if the gravy is too thick, and keep the finished sauce hot.

    Check the plump wolfberries · 2 minUses Thickened brown gravy · Drained wolfberries · Water, a little extra only if the gravy is too thick

18. 18

    Step 18: Arrange all the hot seared scallops and stir-fried broccoli on a serving plate and pour over the hot wolfberry gravy. Serve immediately as about four side-dish portions, with cooked rice if desired.

    Uses All completed scallops from step 12 · Stir-fried broccoli and ginger · Hot wolfberry gravy