Broccoli and Scallops

As scallop is an expensive ingredient, this dish is often served on special occasions such as wedding or Chinese New Year. With some scallops leftover from the Chinese New Year steamboat, I decided to make this dish while it is still February with some lingering CNY ambience.


Ingredients:
- 2 heads of broccoli, cut into florets
- 500g of scallops
- 1 tablespoon of oyster sauce 
- 1 teaspoon of light soya sauce 
- 1 teaspoon of dark soya sauce 
- 1 teaspoon of sugar 
- pepper 
- 1 handful of wolfberries 

Procedures: 
1) Blench broccoli in boiling water. Arrange it on a serving plate. 
2) Blench scallops in boiling water. Arrange them in the centre of the serving plate. 
3) In a frying pan, add 2 cups of boiling water. Add oyster sauce, light soya sauce, dark soya sauce, sugar, pepper and wolfberries. 
4) When the sauce boils and thickens, drizzle it on the broccoli and scallops. Serve. 

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