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Scallops and Broccoli with Almonds

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“This is a quick, easy recipe that I got out of Canadian Living magazine. If you organize all of the ingredients before you start cooking, you can have this dish on the table in half an hour.”

Ingredients Nutrition


  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.
  14. Makes 2 servings.

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