Scallops and Veggies

Ever since we started buying scallops and tiny cooked frozen shrimp, mom has already requested this repeatedly. But I was never a fan. So I never made it until it was actually for her breakfast (not ours) that I made this.

Bowl of goo
Bowl of goo

I had some corn and carrots for the veggie, and for protein we had eggs and the scallops. Again, to retain the separate flavors of each item in the dish, they were cooked separately in the pan. Then as a final step, with the scallops being cooked, I added chicken powder, thickened it with cornstarch,  added back the veggies, then added the egg. Adjust seasoning, but it was fab. And easy. 🙂

Bowl of goodies
Bowl of goodies

Scallops and Veggies Recipe

1/2 onion, sliced
1/2 carrot, small cubes
3 to 4 tablespoons of corn
3 to 4 tablespoons of chorizo, diced
1/2 kilo scallops, cleaned
1 egg
chicken powder, to taste
1/2 to 1 cup water
cornstarch for thickening

Stir fry the onion, then remove from pan when cooked, and do the same for the carrot, corn and chorizo. For the scallops, do the same. Once almost cooked, Add in some water and the chicken powder, then thicken with corstarch. One thickened, add all the vegetables, then thicken with corstarch (if necessary, it depends on what kind of chicken powder was used). Then add the beaten egg. Serve! 🙂

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