Pan-fried scallops with broccoli recipe
This gorgeous dish shows that sometimes, simple is best. These scallops and broccoli would make a winning side dish or starter. You could also try this recipe with shelled raw tiger prawns in place of the scallops.
Ingredients
- 0.5 tsp salt
- 3 tbsp vegetable oil
- 2 tbsp light soy sauce
- 400 g shelled scallops, without roe
- 400 g sprouting broccoli, trimmed
- 2 eggs, lightly beaten
- 2 tbsp plain flour
- 4 tbsp sake
- 1 pinch freshly ground black pepper
Details
- Cuisine: Japanese
- Recipe Type: Shellfish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Slice the scallops in half horizontally and sprinkle half a teaspoon of salt over, then leave to stand for 10–15 minutes.
- Meanwhile, heat 1 tablespoon of vegetable oil in a large frying pan or wok over a high heat, add the broccoli and toss, then add 400ml (14fl oz) of water. Bring to the boil for 1–2 minutes, then drain and keep the broccoli warm.
- Wipe the pan clean with kitchen paper. Heat another tablespoon of vegetable oil over a medium heat and add the eggs. Use two pairs of chopsticks to stir constantly for 3–5 minutes to make scrambled eggs. Remove and keep warm.
- Spread the scallops over kitchen paper and pat dry. Dust with the flour.
- Heat another tablespoon of vegetable oil in the same pan over a high heat and quickly sear the scallops on both sides. Add the broccoli and scrambled eggs to the scallops and toss to mix.
- Pour in the sake and 2 tablespoons of light soy sauce, stir and bring to the boil for a minute, then adjust the seasoning with salt and pepper. Divide between four dishes and serve.
This recipe is from Japanese in 7 by Kimiko Barber. Published by Kyle Books, priced £17.99. Photography by Emma Lee.
You might also like:
Scallops with chorizo and lemon butter
Scallops with prosciutto and balsamic glaze
Baked scallops with crispy serrano ham