Go Back
–+ servings

Braised Scallop with Broccoli and Shiitake Mushrooms

Somjit Najaireeb
Scallops, shiitake mushroom, and broccoli are perfect for each other. With a thick, smooth, sweet, and savoury sauce, this dish is luxurious and delicious to usher in the New Year.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Soak Time 5 hrs
Total Time 5 hrs 30 mins
Course Appetizer, Main Course, Side Dish
Cuisine Chinese
Servings 8 people
Calories 278 kcal

Equipment

  • Sharp Kitchen Knife
  • Chopping Board
  • Non-Stick Frying Pan
  • Silicone Spatula
  • Food Tongs
  • Large strainer
  • Colander
  • Stockpot/ Deep Pan

Ingredients

  • 12 pieces dried scallops, soaked in 28°C water for 5 hours, or use fresh/ defrosted ones
  • 375 ml water
  • 500 g broccoli
  • 1 tsp salt
  • 200 g shiitake mushroom, fresh
  • ½ inch knob ginger, cut to strips
  • 1.5 tbsp tapioca flour
  • ⅛ tsp pepper
  • ½ tbsp sugar
  • 2 tbsp garlic oil
  • ½ tsp sesame oil
  • 1 tbsp Shaoxing wine
  • ½ tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Woschestshire sauce

Instructions
 

Preparation

  • Add 75ml of water to the tapioca flour. Mix until well-combined. Set aside.
  • Cut broccoli into bite-sized pieces. Wash and set aside.
  • Remove stems from shiitake mushrooms. Set aside.

Cooking

  • Add 1.5 litres of water and 1 tsp of salt into a stockpot over medium heat. Cover the lid.
  • In a non-stick pan over medium heat, braise the soaked scallops with half of the water used for soaking, for 2.5 minutes. Flip the scallops and braise for another 2.5 minutes. Remove from pan and set aside.
  • In the same non-stick pan, add all the soaked scallop water. Braise the shiitake mushrooms for 8 minutes, or until well-cooked and tender, turning them occasionally.
  • The water in the stockpot should be near-boiling. Blanch the broccoli for about 2 minutes. Prepare a basin of cold water on the side. When the broccoli is done, scoop and immerse into the cold water for 20 seconds. Drain the water. Rest the broccoli in a colander and set aside.
  • After 8 minutes, the shiitake mushrooms are cooked. Remove from the pan and set aside.
  • Add 300ml of water, pepper, sugar, garlic oil, sesame oil, light soy sauce, oyster sauce, and all the cut ginger to the pan. Stir until well-combined. Cover the pan and let it come to a boil. This takes about 3 minutes, stirring occasionally.
  • After 3 minutes, the sauce is ready. Adjust to taste. Pour in the Shaoxing wine. Remove the ginger from the sauce and set aside.
  • While stirring, slowly pour the tapioca flour into the pan. Continue to mix until well-combined and thickened. Switch off the heat. Pour out the sauce into a jug, or a container with a pointed tip.

Assembly

  • Place the scallops in the centre of the serving plate. Line with Shiitake Mushrooms, followed by blanched broccoli. Top with the ginger strips, and evenly pour the sauce all over the dish.
  • Serve immediately.

Video

Notes

Alternative Ingredients:
  • If using fresh/ defrosted scallops, the soaking time can be skipped. Instead, rinse, submerge and blanch them in water for about 2 - 3 minutes.
  • If using dried Shiitake mushrooms, pre-soak them for about 5 hours, or until soft.
  • 1 tbsp of corn starch can be used to substitute tapioca flour.
Serving Instructions: 
  • This dish can be served cold (ala large Banquet dinners), or at room temperature. However, it tastes the best when still hot.
  • Can be enjoyed with a bowl of hot, fluffy white rice, or on its own.

Nutrition

Calories: 278kcalCarbohydrates: 12gProtein: 43gFat: 6gSaturated Fat: 1gSodium: 465mgPotassium: 279mgFiber: 2gSugar: 2gVitamin A: 390IUVitamin C: 56mgCalcium: 33mgIron: 1mg
Keyword braised, broccoli, scallop, shaoxing wine, shiitake mushroom
Tried this recipe?Tell us how it was!