Seared Scallops & Octopus with Broccoli 

Serves: 2–3
Prep time: 20 minutes
Cook time: 12–15 minutes

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Ingredients

Seafood

• 8–10 large sea scallops (muscle removed)

• 1½ cups cooked octopus tentacles (pre-boiled, sliced into bite-size pieces)

Vegetables

• 2 cups broccoli florets

• 2 cloves garlic, finely minced

• 1 small red chili, finely chopped (optional)

Sauce

• 3 tbsp soy sauce (or light soy)

• 1 tbsp oyster sauce

• 1 tbsp honey or brown sugar

• 1 tbsp rice vinegar or lime juice

• 2 tbsp seafood stock or water

• 1 tsp sesame oil

For Cooking

• 2 tbsp neutral oil (or olive oil)

• Salt & black pepper, to taste

• Chopped parsley or cilantro for garnish

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Instructions

1. Prepare the Scallops
   Pat scallops completely dry with paper towels (very important for good sear). Season lightly with salt and black pepper.

2. Blanch the Broccoli
   Bring salted water to a boil. Blanch broccoli for 1½–2 minutes until bright green but still crisp. Drain and set aside.

3. Make the Sauce
   In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, seafood stock, and sesame oil. Set aside.

4. Sear the Scallops
   Heat 1 tbsp oil in a hot skillet over medium-high heat.
   Add scallops and sear 2 minutes per side until golden brown.
   Remove and set aside (do not overcook).

5. Sauté Octopus & Aromatics
   In the same pan, add remaining oil.
   Add garlic and chili, sauté for 20–30 seconds until fragrant.
   Add octopus pieces and cook 2–3 minutes until lightly caramelized.

6. Combine Everything
   Add broccoli back to the pan, pour in the sauce, and toss gently.
   Return scallops to the pan and simmer 1–2 minutes, just until everything is coated and heated through.

7. Finish & Serve
   Taste and adjust seasoning. Garnish with fresh herbs and serve immediately.

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Serving Suggestions

• Serve over steamed jasmine rice or garlic fried rice

• Pair with noodles or enjoy as a high-protein, low-carb main

• Add a squeeze of fresh lime before serving for brightness

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Flavor & Texture Notes

• Scallops: sweet, buttery, perfectly seared outside with a tender center

• Octopus: slightly chewy with rich umami depth

• Broccoli: crisp freshness that balances the savory sauce