Broccoli with Abalone and Scallops Recipe

The family has the tendency to stock up on canned abalones every Chinese New Year especially when there’s a deal so whenever we need to celebrate any occasion at home, a can of abalone is always readily available for cooking.

I used to like abalone a lot because it was something that we only eat during Chinese New Year Reunion Dinners as it was considered an expensive delicacy but in recent years, the prices of canned abalones had fluctuated so much that you could probably purchase one can at S$30+.

Though I don’t see abalone as that special anymore due to its chewy texture and almost bland flavour, pairing it with fresh, sweet scallops in this dish gives it some depth and texture (like meat). Probably it’s the sauce from the abalone can that is truly the essence of the dish.

Broccoli with Abalone and Scallops Recipe

Broccoli with Abalone and Scallops Recipe

Ingredients (serves 4)
1 head broccoli, cut into florets & blanched
1 can abalone, sliced thinly & reserve liquid
20-25 pcs frozen Hokkaido baby scallops, thawed
1 tsp minced garlic
1/2 tbsp light soy sauce
1 tbsp oyster sauce
cornstarch solution
dash of white pepper
parsley as garnish

1. Arrange the blanched broccoli on a plate and lay the abalone slices on top. Set aside.
2. Heat oil in pan and saute garlic till fragrant. Add in scallops and stir fry for 1 minute on medium heat.
3. Add in reserved abalone liquid, oyster sauce, light soy sauce and a dash of white pepper. Bring to a boil and then thicken with some cornstarch solution to a consistency you like. Adjust the taste with more oyster sauce or light soy sauce if you like. Ensure the scallops are cooked through (they should turn opaque and firm).
4. Ladle the scallop mixture over the abalone and broccoli and garnish with parsley before serving.

Besides using broccoli, china spinach (or locally known as phuay leng) is also a good alternative. Perfect dish for the family meal for any special occasion.

Do note that as abalone can be quite hard and chewy, it is recommended to slice it really thinly. Also, do not cook the abalone slices as that will make it even harder to bite so pouring the sauce over the abalone to just warm it up will work just fine.

Bon appetit!

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