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Broccoli with Bay Scallops

Servings 4


  • 1 head of broccoli cut into florets
  • 1 small carrot sliced
  • 1 clove garlic minced
  • 6 slices of old ginger
  • 16-18 pieces bay scallops
  • 2 tbsp soy sauce
  • 1 tbsp chinese cooking wine or sherry
  • 1 tsp sugar
  • 1/4 cup chicken stock
  • Salt and pepper to taste
  • Peanut or canola oil
  • 2 tsp corn flour + 1 tbsp water corn starch slurry


  • In a bowl, mix soy sauce, sugar, wine, and chicken stock together.
  • Pat dry scallops and season with salt and pepper.
  • Heat a frying pan on med high, add cooking oil.
  • When oil is shimmering, sear scallops on both sides.
  • Side scallops aside.
  • Add a little more oil of pan is dry, stir-fry garlic and ginger until fragrant.
  • Add carrot and stir fry for 30 seconds.
  • Add broccoli and stir-fry for a minute.
  • Pour in sauce mixture, and bring to boil.
  • Drizzle in corn starch slurry while stirring to thicken sauce.
  • Remove from heat and serve topped with seared scallops.