Recipe courtesy of Gourmet Magazine

Scallops and Baby Clams with Broccoli, Ginger and Soy Sauce Flavors

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 1 appetizer
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1 cup small broccoli flowerets

1 tablespoon soy sauce

2 ounces large sea scallops, about 3 pieces

1 tablespoon olive oil

1/2 cup chicken stock

1 tablespoon fresh ginger juice, or 1/2 teaspoon grated ginger

8 live New Zealand littleneck clams (Wild Edibles)

Sea salt to taste


  1. Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover.
  2. Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt. Cover and continue cooking for 2 minutes or until the clams have opened. Serve immediately.