This Chinese New Year classic looks like prosperity on a plate: coin-like scallops nestled inside a bright green “money tree” of broccoli. Start with Pacific Bay U.S. Scallop Meat and you’ll get restaurant-level tenderness, a glossy oyster sauce, and a 15-minute dish that balances all the fried favorites on the table.

Stir-Fried Scallops with Broccoli in Oyster Sauce

Yield: 3–4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

INGREDIENTS

300 to 400g Pacific Bay U.S. Scallop Meat or Bay Scallop Meat, thawed and patted dry

4 cups broccoli florets

1 tbsp neutral oil (plus more as needed)

1 tsp ginger, finely minced

1 clove garlic, finely minced

2 tbsp oyster sauce

3 to 4 tbsp water or light stock

1 tsp cornstarch mixed with 1 tbsp water

1/2 tsp sesame oil (optional)

Salt and white pepper, to taste

Pinch of sugar (optional)

PROCEDURE

Blanch the broccoli for vivid color. Bring a pot of salted water to a boil, add a drop of oil, and blanch the broccoli until bright and crisp-tender, then drain well and arrange in a ring around a warm serving plate.

Sear scallops hot and fast. Pat the scallop meat very dry, heat a wok or skillet until just smoking, add a thin film of oil, and sear 1 minute per side until golden; transfer to a plate.

Build a glossy oyster sauce. In the same wok, lower the heat and sauté ginger and garlic until fragrant; add oyster sauce and water, bring to a simmer, and whisk in the cornstarch slurry until lightly thickened. Season to taste.

Coat and serve for prosperity. Return the scallops to the wok and toss gently in the sauce just to coat. Finish with a few drops of sesame oil, then pour into the center of the broccoli ring and serve immediately.

NOTES

Pacific Bay USPs: Pacific Bay U.S. Scallop Meat features tender, large-sized sea scallops that have been frozen fresh to lock in the natural flavors and texture.

Alternatives: Substitute the broccoli florets with broccolini or gai lan; add shiitake or baby corn; use vegetarian oyster-style sauce if needed.

Chef’s tips: Pat the scallops dry thoroughly and sear over high heat for caramelization without overcooking; keep the sauce light and glossy.

Storage: Best served fresh; refrigerate up to 1 day and rewarm gently with a splash of water.

Serving suggestions: Serve with steamed jasmine rice or longevity noodles; garnish with spring onions or toasted sesame seeds.

FAQS

Q: How do I keep scallops tender in a stir-fry?
A: Sear 1 minute per side, set aside, then toss back into the sauce briefly to coat without overcooking.

Q: Can I thicken oyster sauce without cornstarch?
A: Reduce the liquid to glaze naturally, or use potato starch; add gradually and simmer for a light, silky finish.

Q: What’s the meaning behind scallops and broccoli for CNY?
A: Round scallops represent coins and broccoli resembles money trees—together they symbolize wealth and prosperity.

Shop for Pacific Bay U.S. Scallop Meat or Bay Scallop Meat in leading supermarkets or online at pacificbay.com.ph and cook your prosperity plate tonight.