Pan – Fried Baihua Stuffed Scallop With Broccoli (10) Recipe

Clean the scallops. Rinse gently and pat dry. Remove the side muscle if present.

Gently cut a shallow pocket into the side of each scallop to hold the filling.

Steam or microwave the baihua (cauliflower) florets until tender, then finely chop to a rice-like texture.

In a mixing bowl, combine minced shrimp, chopped baihua, garlic, ginger, green onions, egg white, cornstarch, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Mix until well combined.

Stuff each scallop with about 1.5 tablespoons of the filling. If needed, secure with a toothpick.

Lightly dredge the stuffed scallops in cornstarch, tapping off excess.

Heat a large skillet over medium-high heat and add 3 tablespoons neutral oil.

Pan-fry the stuffed scallops 2–3 minutes per side, until the exterior is golden and the filling is set. Remove from heat and drain on paper towels.

If desired, briefly crisp the outer edges by returning to the skillet for 30 seconds per side.

Blanch broccoli florets in salted boiling water for 2–3 minutes until vibrant and crisp-tender. Drain and set aside.

In a small bowl, whisk together vegetable stock, soy sauce, Shaoxing wine, oyster sauce, cornstarch, and water to make a glaze.

In a pan, heat a teaspoon of sesame oil. Sauté garlic until fragrant, add broccoli, then pour in glaze. Cook until the sauce thickens and coats the broccoli.

Arrange broccoli on a serving platter, top with the stuffed scallops, and drizzle any remaining glaze around the plate. Remove toothpicks before serving.