Scallop and Broccoli Stir Fry | 西兰花炒带子 Recipe

Daniel
7 hours ago
3 min read

I actually failed this dish twice before finally getting it right. The earlier versions tasted good, but the scallops were loaded with oil, and the whole dish felt heavy instead of clean and balanced.

Blanching the veg...

That’s the thing with Chinese seafood stir fries. They look simple, but technique matters a lot. After some trial and error, I realized the solution was not deep frying the scallops at all. Instead, gently blanching them in simmering water gave me the texture I was looking for while keeping the dish much lighter.

Blanching the scallops...

This style of cooking is very rooted in Cantonese cuisine, where seafood is often handled carefully to preserve its natural sweetness. Instead of masking everything with thick sauces, the goal is usually balance and freshness.

Broccoli and scallops became a common pairing in Cantonese restaurants because the broccoli absorbs sauce well while the scallops bring sweetness and texture, giving the dish a slightly more modern Hong Kong-style touch.

What I like about this final version is that it feels much cleaner to eat. The sauce lightly coats the ingredients instead of drowning them, and the scallops stay tender instead of greasy.

Honestly, I’m glad the earlier versions failed because this version turned out much closer to what I originally had in mind. Sometimes, failed recipes are just part of refining a dish.

Ingredients:

(Serve 4)

Scallops:
Scallops, 300g
Sea Salt, Pinch
White Pepper, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Cornstarch, 1 TBSP
Sesame Oil, 1/2 TSP
Stir Fry:
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Broccoli Florets, About 250g
Carrot Thinly Sliced, 1/2
Garlic Finely Minced, 5 Cloves
Ginger Finely Minced, 2"
Brown Sauce Homemade, 175g
Slurry, 1 TBSP Potato Starch + 1 TBSP Water
Black Vinegar, 1 TBSP
Toasted Sesame Oil, 1 TBSP

Equipment:

Heavy Pot
Wok / Dutch Oven / Cast Iron Skillet / Pan

Directions:

Please visit my "Brown Sauce" page for the recipe.
Prepare the scallops
Season the scallops with salt, white pepper, garlic powder, and ginger powder.
Marinate in the fridge for about 30 minutes to 1 hour.
As the scallops marinate, they will naturally release some liquid.
Coat the scallops
Add cornstarch and mix until no dry starch is visible.
Add sesame oil and mix again until evenly coated.
Prepare the vegetables
Bring a large pot of water to a gentle simmer.
Add the oil into the water.
Blanch the broccoli briefly until the color brightens, about 30 seconds.
Add the carrots and continue cooking briefly until slightly tender, about 1 minute.
Remove the vegetables and set aside.
Cook the scallops
Using the same simmering water, add the scallops gently.
Stir carefully so they do not stick together.
Blanch briefly until the scallops just turn opaque, about 1 minute.
Remove immediately to avoid overcooking.
Build the sauce
Heat a wok over medium heat.
Add the brown sauce and bring it to a gentle simmer.
Add garlic and ginger.
Cook until fragrant.
Thicken the sauce
Add the slurry and stir until the sauce thickens slightly.
Combine everything
Add the broccoli, carrots, and scallops into the wok.
Toss gently until everything is evenly coated with the sauce.
Finish the dish
Taste and adjust seasoning if needed.
Turn off the heat and add black vinegar, and toasted sesame oil.
Give everything one final toss.
Serve
Transfer onto a serving plate and serve immediately with steamed rice.