Braised abalone with scallops, mushrooms and broccoli
Level
easy
Cooking
20 min
Ingredients
Servings
4
Broccoli Florets | 1 cup |
Braised Abalone usually 4-6 pcs per can | 1 can |
Scallops fresh scallops if using frozen scallops, make sure to thaw them out well | 1⁄2 cup |
Fresh Shitake Mushroom can substitute with brown swiss mushrooms or any mushrooms of choice | 8 pieces |
Garlic minced | 4 cloves |
Cornstarch Slurry | 2 tbsp |
Salt | 1 pinch |
How to cook
Prepare
- Blanch the scallops for 2-3 mins. Remove and set aside.
- Then add a pinch of salt to the same pot of water and blanch the broccoli for 4 mins.
- Remove broccoli from the pot, drain and arrange the broccoli around the serving plate, followed by the scallops in the middle.
Start cookng
- Heat some oil in a pan, and stir fry the minced garlic and mushrooms until fragrant.
- Pour in the braised sauce from the canned abalone. Cover and bring to a boil then turn down heat and let simmer for for 10 mins.
- After that, pour in the abalones and cornstarch slurry and give it a quick stir in the piping hot sauce, then pour the cooked mushrooms, abalone and sauce over plated broccoli and scallops.
Assemble & serve
- Serve immediately with steamed white rice.
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