Scallop Chop Suey

Ingredients for Scallop Chop Suey

• 1 lb sea scallops
• 1 medium carrot, sliced crosswise
• 1/2 lb snow peas
• 1/2 head cabbage, chopped
• 1 red bell pepper, cut into wide strips
• 2 cups cauliflower, chopped
• 12 hard-boiled quail eggs
• 1/4 cup vegetable or chicken broth
• 1 tbsp cornstarch mixed with 1 tbsp water
• 2 tsp garlic, minced
• 1 medium onion, sliced
• 2 tbsp cooking oil
• Salt and pepper, to taste

How to cook Scallop Chop Suey

1. 1.Heat oil in a pan and sauté garlic and onion until onion begins to soften.
2. 2.Sear scallops for 1 1/2–2 minutes per side; remove and set aside.
3. 3.Cook carrot and cauliflower for 3 minutes. Add snow peas, cabbage, and bell pepper; cook 3–5 minutes.
4. 4.Add broth and bring to a boil, then add quail eggs and cornstarch mixture. Stir until thickened.
5. 5.Return scallops, toss gently for 30 seconds, season with salt and pepper, and serve warm.