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

FAQs

Do I 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.

A: The ideal soaking time for scallops in milk is typically between 15 to 30 minutes. This duration allows the enzymes in the milk to work on tenderizing the scallops without overdoing it. However, the soaking time should be extended if you're working with thicker scallops.

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.

Thankfully, we have you covered: Dry Your Scallops: We mentioned this before, but it bears repeating—be sure to dry your scallops before placing them on the pan. Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after.

It's best to blanch broccoli before stir frying since they need some time to thoroughly cook through. Blanching will help the stems soften so they're nice and tender after stir frying.

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.

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.

Sure, you can rinse them off but make absolutely certain that they're dry. No. It is not necessary to wash scallops before cooking.

Soaking scallops in milk

According to Livestrong.com, the milk will neutralize any fishy notes and aromas while also making the flesh more tender. Not only is this milk-soaking technique effective for scallops, but it also works for a range of seafood and fish.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

How many scallops per person? ›

Serving size: 8-11 medium scallops make a 3oz portion. With 40-60 in a pound and up to 11 in a single serving, these medium scallops provide a sweet, delicate bite that's perfect for enjoying whole. Medium scallops can be seared, broiled, stir-fried, or skewered for kabobs.

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Remove and let stand at room temperature 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check if the pan is hot enough, add a large drop of water (⅛ teaspoon) to the skillet. When you can roll it around the pan, it's ready.

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Absolutely not. They develop much more flavor if stir fried without boiling. You just have to slice them fairly thin put them in pretty early in the process, as they take a while to cook—a bit longer than the onion. If you include beets, turnips or parsnips in your stir fry, threat them the same way.

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).

Stir fry cooks fast and hot so make sure you are using your heaviest frying pan or wok and are stirring continuously. Don't overload your wok as the ingredients will become soggy. You can cook things in batches if necessary, for example, you can cook the protein first and set it aside to add back in later.

Before incorporating into a quick-cooking recipe such as a stir-fry, blanching will soften vegetables that take longer to cook like broccoli and carrots. Some of the bitterness is removed from cabbage, leafy greens, and onions after blanching.