Broccoli and Scallops

Nephew DP is on a week's leave and I offered him lunch at my house.  I prepared some simple dishes and here's one of them.

I caught an episode of Mediacorp's 三菜一汤 (3 Plus 1 Season 2) and one of the chef mentioned that we shouldn't cook garlic with broccoli, instead ginger will compliment this vegetable better.  So I did mine with ginger oil now :)

Broccoli and Scallops
Ingredients

(A) Ginger Oil
1 thumbsize ginger, finely chopped
2 - 3 tbsp oil

(B) Vegetables
200g broccoli
10 - 15 frozen scallops
1 tbsp vegetable oil

(C) Sauce
1 tbsp oyster sauce
1 tbsp hot water
cornstarch solution (1 tsp cornstarch dissolved in 2 tsp water, stir till dissolved)
* mixed together

Method

(A) Ginger oil

1. Put ginger and oil in a microwaveable bowl.
2. Microwave on high for 2 minutes, remove and give it a stir.
3. Return bowl to microwave and cook for another 1.5 - 2 minutes.
4. Set aside to cool.

(B) Blanching vegetables

1. Wash broccoli under running water, trim the tough outer skin and cut into smaller florets.  Peel stalk and cut quarter lengthwise.
2. Add vegetable oil to a pot of water and bring to boil.
3. Add broccoli and blanch for 3 - 4 minutes. Remove and plunge the blanched broccoli in cold water to prevent them from overcooking.
4. Add scallops to the boiling water and cook for around 2 minutes, remove.
5. Arrange broccoli and scallops on a plate.
6. Drizzle the sauce and ginger oil over the vegetables.