Broccoli with Fresh Scallops
A classic Zhejiang seafood home-style dish: fresh scallops stir-fried with steamed shiitake mushrooms and broccoli, finished with a light, glass-like glaze. Vibrant in color and delicate in texture.
Ingredients
Fresh scallops (shelled, washed, tossed with marinade and marinated briefly)
480 g
Dried shiitake mushrooms (soaked until soft, stems removed, tossed with seasoning and steamed until tender)
10-12
Broccoli (washed, cut into small florets, blanched then stir-fried with oil and salt)
1
Ginger (for sautéing)
1 slice
Ginger juice (marinade)
1/2 tsp
Shaoxing wine (marinade)
1/2 tsp
Oyster sauce (seasoning)
1/2 tbsp
White pepper (seasoning)
a pinch
Salt (sauce)
1/2 tsp
Shaoxing wine (sauce)
1 tsp
Water (sauce)
1/2 cup
Cornstarch slurry (sauce)
2 tsp
Instructions
1
Step 1
Wash the scallops, combine with the marinade ingredients, and marinate briefly.
2
Step 2
Soak the shiitake mushrooms until soft, remove the stems, toss with the seasoning, add enough water to just cover the mushrooms, and steam until fully cooked through.
3
Step 3
Wash the broccoli and cut into small florets. Drop into boiling water and blanch until just tender, drain thoroughly, and finish by stir-frying with a little oil and salt. Drain off any excess liquid and set aside.
4
Step 4
Heat oil in a wok and sauté the ginger slices until fragrant. Add the scallops and stir-fry briefly, then add the steamed shiitake mushrooms and toss to combine. Cover and cook for about 1 minute. Add the broccoli and toss everything together, then pour in the combined sauce ingredients to create a clear, glossy glaze. Serve immediately.
