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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Put the broccoli in a bowl with 1 tbsp of salt and 2 liters of water, soak for 30 mins to remove impurities, then rinse well twice.
Watch out
Broccoli must be thoroughly soaked and rinsed, otherwise pesticides and hidden insects in the florets will remain.
Curl your fingers inward when using a sharp knife to avoid cutting yourself.
Slice off the lower stem of the broccoli, then cut into florets with stems, slicing large florets in half for even size.
Watch out
Cut the broccoli into similar sizes, otherwise some will be undercooked while others are overcooked.
Defrost frozen scallops in the fridge for 12 to 24 hours until completely soft.
Watch out
Scallops must be defrosted slowly in the fridge, otherwise fast thawing will ruin the texture and flavor.
Thoroughly dry the surface moisture of the defrosted scallops with kitchen paper.
Watch out
If scallops have surface moisture, oil will splatter and cooking time becomes hard to control, causing them to tough out.
Before cooking, let the scallops rest at room temperature for about 20 minutes so the center thaws, preventing overcooking.
Watch out
If scallops are still cold in the center when cooked, the outside will overcook by the time the inside warms up.
Wash your hands thoroughly with soap after handling seafood to prevent cross-contamination.
Marinate the scallops right before pan-frying by sprinkling 1 tsp white pepper, 0.5 tsp black pepper, and 0.5 tsp salt.
Watch out
Marinate right before cooking
adding salt too early will draw out all the juices and make scallops dry
Curl your fingers inward when slicing ginger to avoid cuts.
Prepare broccoli ingredients and sauce: slice 1 small ginger, mince 2-3 garlic cloves; mix 0.2 tsp salt, 0.3 tsp sugar, 1 tsp corn starch, and 3 tsp water in a bowl.
Watch out
Stir the starch sauce again before pouring, otherwise the corn starch will settle at the bottom.
Be careful of steam burns when handling boiling broth, and use a stable stove.
Pour 250ml chicken broth and 250ml water into a pan, add 2 tbsp cooking oil, bring to a rolling boil, add broccoli, cook for 1 to 2 mins, then remove.
local_fire_departmentHigh heat rolling boil, about 1 to 2 minsWatch out
Do not blanch broccoli for more than 2 minutes, otherwise it will become mushy and lose its vibrant green color.
Heat the wok with 2 tbsp cooking oil, add ginger slices, stir-fry at medium heat for 1 to 2 mins until fragrant.
local_fire_departmentMedium heat, about 1 to 2 minsWatch out
Adding ginger before the oil is hot won't release aroma well, but high heat will burn it.
Add minced garlic and stir-fry for 30 seconds until fragrant.
local_fire_departmentMedium heat, about 30 secondsWatch out
Stir-fry garlic for only 30 seconds
do not overcook or it will burn and turn bitter
Turn to high heat, add the blanched broccoli and stir-fry quickly for about 20 seconds.
local_fire_departmentHigh heat, about 20 secondsWatch out
Must stir-fry on high heat quickly
overcooking will make broccoli soft and watery
Drizzle 1 tbsp of Chinese cooking wine along the edge of the wok and toss well.
local_fire_departmentHigh heatWatch out
Pour wine along the wok edge so heat vaporizes it instantly
pouring directly on food makes flavor uneven
While stir-frying, slowly pour in the corn starch juice, tossing until the sauce clings to the broccoli with no excess water, then dish up.
local_fire_departmentHigh heatWatch out
Pour the starch slowly while stirring, otherwise it will clump or pool at the bottom instead of coating evenly.
High heat oil may splatter, keep a distance when pouring oil to avoid skin burns.
Heat the frying pan until piping hot and smoking, add 2 tbsp cooking oil and heat until shimmering.
local_fire_departmentHigh heat until smokingWatch out
The pan must be super hot and smoking before adding oil, otherwise scallops will stick and won't form a crust.
Watch for oil splatters when putting scallops into the hot pan, and keep fingers away from the surface.
Place scallops into the smoking pan, arrange them in a circle around the edge, and gently press each scallop so it sits flat.
local_fire_departmentMedium-high heatWatch out
Arrange scallops in order around the edge so you know which to flip first, ensuring even cooking time.
Keep medium-high heat, fry each side for 45 seconds to 1 minute without flipping frequently.
local_fire_departmentMedium-high heat, 45 seconds to 1 min each sideWatch out
Do not flip scallops back and forth repeatedly, otherwise juices will leak out and they will become tough.
Flip the scallops to the other side one by one following the placing sequence, until golden brown.
local_fire_departmentMedium-high heatWatch out
Flip in the same order they went into the pan to ensure consistent cooking time for every piece.
Hot butter and oil mixture can bubble and splatter, spoon steadily to avoid hand burns.
Immediately add butter and remaining minced garlic. Once melted, continuously spoon the melted garlic butter over the scallops.
local_fire_departmentMedium heatWatch out
Drizzle melted butter over scallops quickly after adding, otherwise milk solids in the butter will burn and taste bitter.
Flames will flare up instantly when adding alcohol, turn off the range hood and keep a safe distance to avoid burns.
Remove seared scallops and set aside. Add 2 tbsp Chinese cooking wine into the remaining garlic butter sauce in the pan, cook for 30 seconds and flame it.
local_fire_departmentMedium-high heat, about 30 secondsWatch out
Be careful with the flame when adding wine to flare up, make sure it doesn't reach the range hood.
Arrange cooked broccoli in the center of the plate with florets facing inward to form a base. Place seared scallops on top of the broccoli and drizzle with the garlic butter wine sauce.
Watch out
When plating, put broccoli stems outward and florets inward to securely support the scallops for a polished presentation.
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