Scallops and Broccoli with Almonds Recipe

Name: Scallops and Broccoli with Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb scallops; 1 bunch broccoli, about 1/2 lb.; 4 green onions; 1 slice gingerroot; ¼ cup chicken stock or ¼ cup water; 1 tablespoon dry sherry; 1 tablespoon soy sauce; 1 teaspoon cornstarch; ½ teaspoon granulated sugar; 2 tablespoons vegetable oil; pepper; ¼ cup toasted sliced almonds

Servings: persons

12 lb scallops
1 bunch broccoli, about 1/2 lb.
4 green onions
1 slice gingerroot
¼ cup chicken stock or ¼ cup water
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon granulated sugar
2 tablespoons vegetable oil
pepper
¼ cup toasted sliced almonds

1
Rinse scallops under cold water; pat dry with paper towels.
2
Separate broccoli into bite-sized florets; cut stalk thinly on the diagonal.
3
Chop green onions and ginger root.
4
In a bowl, blend together chicken stock, sherry, soy sauce, cornstarch and sugar.
5
In a wok or heavy skillet, heat oil over high heat until hot but not smoking.
6
Stir fry scallops, turning constantly, just until they are opaque, about 2 minutes.
7
Remove with a slotted spoon to a serving dish and keep warm.
8
If necessary, add more oil to the wok.
9
Add broccoli, green onions and ginger root; stir until coated with oil.
10
Stir in the chicken stock mixture to coat the vegetables well; cover and steam for 2 minutes or until the vegetables are tender-crisp and sauce thickens.
11
Return the scallops to the wok and toss to coat.
12
Season with pepper to taste.
13
Serve immediately, sprinkled with almonds.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb scallops, 1 bunch broccoli, about 1/2 lb., 4 green onions, 1 slice gingerroot, and more.

Yes, Scallops and Broccoli with Almonds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops and Broccoli with Almonds

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