Scallop and Broccoli Stir Fry (15 minute recipe) (2024)

FAQs

Do you have to boil broccoli before stir frying? ›

Broccoli does NOT requiring boiling before sautéing or stir-frying IF you implement the steaming method. Trapping hot air in the pan is what helps soften the broccoli so it doesn't just appear cooked on the outside.

Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more. Remove crushed garlic and rosemary sprigs from the pan before serving.

Don't worry about defrosting them, just add them frozen and let the pan do the work. Once vegetables have softened and thawed, add the tamari or coconut aminos and taste for seasoning. Garnish with sesame seeds, fresh green onion slices or cilantro if you'd like.

Do not crowd the pan; work in batches if needed. Cook the scallops for 2 minutes, then flip. Cook the scallops undisturbed for 2 minutes. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does.

Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes.

Although not necessary but preferred, let your scallops rest at room temperature for 15 minutes. Don't use olive oil to sear your scallops! I recommend butter as the best option, but you can also use vegetable, canola, or grapeseed oil.

Heat a non-stick frying pan over medium-high heat and add a small amount of butter. Once the butter is melted and foaming, add the scallops to the pan, making sure to space them out so they cook evenly. Cook the scallops for 2-3 minutes on each side until they are golden brown and caramelized.

An expert Chinese chef's tip for making the best broccoli

In this masterclass on how to stir fry broccoli, my dad shares two essential tips for keeping the broccoli nice and crisp. First, blanch the florets! This not only softens the stems, but also stops the enzyme that leads to browning.

Tips for making the perfect stir-fry

Make sure your frozen veggies don't thaw before you cook them. They should go straight from the freezer into a very hot skillet or wok. This will prevent them from getting soggy. Cook your rice or noodles the day before and store it in the refrigerator.

Should you thaw frozen broccoli before cooking? ›

There's no need to thaw or cook frozen broccoli before popping it into a soup recipe.

You want a hot skillet when pan-searing scallops.

If they aren't sizzling when you place them in the pan, it isn't hot enough. You can always test the heat with one scallop and adjust from there. If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook.

Tender and quick-cooking vegetables like bell peppers, snap peas, mushrooms, and zucchini can be added directly to the stir-fry. Leafy greens like spinach and bok choy wilt quickly when stir-fried, so they can be added without pre-cooking.

First, blanch the florets! This not only softens the stems, but also stops the enzyme that leads to browning. My dad also adds some salt and oil to his blanching water, which helps the broccoli retain its crunchy texture and bright green color.

TIP: If you want to freeze vegetables to stir fry later, it's best to flash blanch them in boiling water. Blanch for just a minute or two (not long enough to fully cook).

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.