{"id":10589,"date":"2018-03-19T20:15:46","date_gmt":"2018-03-19T12:15:46","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10589"},"modified":"2018-09-11T23:18:37","modified_gmt":"2018-09-11T15:18:37","slug":"seared-scallops-with-broccoli","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/seared-scallops-with-broccoli\/","title":{"rendered":"How to make Perfectly Seared Scallops with Broccoli"},"content":{"rendered":"

Seared Scallops with Broccoli: Pan-seared golden brown scallops with stir-fried broccoli, drizzled with plump wolfberries and brown sauce.<\/strong><\/p>\n

Scallops with Broccoli was one of the dishes that I cooked during the Chinese New Year for my family and relatives. Scallops actually go really well with broccoli or other vegetables such as asparagus. It takes only 35 minutes to prepare, and its a nutritious dish to add on to any meal.
\n\"Seared<\/p>\n

EASY NAVIGATION<\/strong><\/h2>\n

1. Recipe Video<\/a><\/strong><\/h2>\n

2. Step-by-Step Recipe<\/a><\/strong><\/h2>\n

3. Detailed Headnotes<\/a><\/strong><\/h2>\n

If you want to attempt making this dish at home, the most tricky part is searing of the scallop. If not done right, the scallop will not brown nicely, or will get stuck to the wok, and it will be such a waste. So do read the whole recipe carefully before attempting to sear the scallops.<\/p>\n

\"Seared<\/p>\n

Once you master the art of perfectly searing scallops, do also try out my recipe for\u00a0Seared Scallops with Asparagus<\/a>, which is another popular Chinese restaurant dish!<\/p>\n

And here’s a bonus tip for you!<\/strong><\/h3>\n

And If you want the broccoli to look very green and vibrant, here’s a Chinese restaurant secret that I learnt! Simply add a little bit of sodium bi-carbonate to the water used to blanch the broccoli, and you will immediately notice that the colour of the broccoli turns brighter and greener. After blanching the broccoli, rinse the broccoli with water to get rid of the sodium bi-carbonate and to stop the broccoli from cooking further. However it is not a must as the amount of sodium bicarbonate used is very little.<\/p>\n

\n

<\/a><\/p>\n

1. RECIPE VIDEO<\/strong><\/h1>\n

Here’s the recipe video so you can visualise the steps and follow along! You may notice that we are trying out a different format for our recipe videos. What do you think?<\/p>\n