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Scallop Chop Suey Recipe

Scallop Chop Suey is another variation of the popular chop suey recipe. Instead of using the traditional ingredients, I used scallops along with the usual vegetables. This dish is really amazing. Preparing Scallop chop suey is not as complicated as the regular chop suey. Since we are dealing only with seafood and vegetables, the cooking…

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By: Vanjo Merano 2 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Scallop Chop Suey is another variation of the popular chop suey recipe. Instead of using the traditional ingredients, I used scallops along with the usual vegetables. This dish is really amazing.

scallop chop suey recipe

Preparing Scallop chop suey is not as complicated as the regular chop suey. Since we are dealing only with seafood and vegetables, the cooking time is short and the procedure is very simple. Although this requires less time and ingredients, the outcome of this recipe is something that I can really be proud of.

I started out by sautéing the garlic and onion. The scallops were added afterwards. Once the scallops are half done, I added the veggies starting from the harder ones. Harder veggies such as carrots and cauliflower take more time to cook compare to greens. Adding them a few minutes before the soft vegetables will prevent the later from sagging. Adding Quail eggs make the dish taste better.

This can be enjoyed with a cup of delicious fried rice.

Try this Scallop Chop Suey Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Scallop Chop Suey Recipe

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
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Ingredients

  • 1 lb. medium sea scallops
  • 1 medium carrot sliced crosswise
  • 1/2 lb. snow peas
  • 1 small head cabbage chopped
  • 1 red bell pepper sliced into wide strips
  • 2 cups chopped cauliflower
  • 12 pieces hard-boiled quail eggs
  • 1/4 cup vegetable or chicken broth
  • 1 tablespoon cornstarch diluted in 1 tablespoon water
  • 2 teaspoons minced garlic
  • 1 medium onion sliced
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Instructions

  • Heat the oil in a pan.
  • Sauté the garlic and onion
  • Put-in the scallops. Cook each side for 2 minutes.
  • Add the carrot and cauliflower. Cook for 3 minutes.
  • Put-in the snow peas, cabbage, and bell pepper. Cook for 3 to 5 minutes.
  • Pour-in broth. Let boil.
  • Add the quail eggs.
  • Pour-in cornstarch diluted in water. Stir.
  • Add salt and pepper to taste.
  • Transfer to a serving plate.
  • Serve. Share and enjoy!

Nutrition Information

Serving: 6g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Linda Allas says

    Posted on 2/20/13 at 12:48 am

    Thank you very much Vanjo, I cook kare kare the most
    hit of my cooking,Vanjo you may always be in the website for our guide..
    Bless you in every way you do….

    Reply
  2. May says

    Posted on 2/19/13 at 12:16 pm

    I tried the afritada recipe substituting the hotdogs with chicken suasages and it was a hit!

    Reply

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