Broccolini and Scallops in Salty Sauce

Name: Broccolini and Scallops in Salty Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch Broccolini; 250 grams Baby scallops; 5 cm Leek; 3 grams Ginger; 1 tbsp ◎Katakuriko; 1 tbsp ◎Sake; 1 dash ◎Salt; 1 tbsp Sesame oil (for stir frying); 1 tbsp Sesame oil (for finish); 1 Salt and pepper

cookpad.japan @cookpad_jp

I wanted to make a Chinese-seasoned broccolini dish.

This is also delicious using garlic instead of ginger and squid instead of scallops. For 4 servings. Recipe by Kerorabu

I wanted to make a Chinese-seasoned broccolini dish.

This is also delicious using garlic instead of ginger and squid instead of scallops. For 4 servings. Recipe by Kerorabu

cookpad.japan @cookpad_jp

I wanted to make a Chinese-seasoned broccolini dish.

This is also delicious using garlic instead of ginger and squid instead of scallops. For 4 servings. Recipe by Kerorabu

I wanted to make a Chinese-seasoned broccolini dish.

This is also delicious using garlic instead of ginger and squid instead of scallops. For 4 servings. Recipe by Kerorabu

Saved

Ingredients

4 servings

1 bunchBroccolini
250 gramsBaby scallops
5 cmLeek
3 gramsGinger
Seasoning
1 tbsp◎Katakuriko
1 tbsp◎Sake
1 dash◎Salt
1 tbspSesame oil (for stir frying)
1 tbspSesame oil (for finish)
1Salt and pepper

Saved

Steps

1

Dry the scallops and dip in sake→ salt→ katakuriko in that order. Cut the nanohana into thirds.
2

Mince the leek and ginger. In a frying pan, heat sesame oil and add leek and ginger, then the broccolini.
3

When the broccolini is cooked, add the scallops. After stir-frying, drizzle the remaining sesame oil to finish. Season with salt and pepper.