Pan-fried scallops with broccoli recipe

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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

0.5 tsp salt
3 tbsp vegetable oil
2 tbsp light soy sauce
14.1 oz shelled scallops, without roe
14.1 oz sprouting broccoli, trimmed
2 eggs, lightly beaten
2 tbsp plain flour
4 tbsp sake
1 pinch freshly ground black pepper

0.5 tsp salt
3 tbsp vegetable oil
2 tbsp light soy sauce
14.1 oz shelled scallops, without roe
14.1 oz 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.

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