Ingredients
- 2 Bunches Chinese broccoli, trimmed, cut into 6 cm lengths
- 20 scallops without roe
- 1 ½ tablespoons chilli jam*
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 2 teaspoons light soya sauce
Method
Step 1 Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender, Drain and set aside.
Step 2 Meanwhile, toss the scallops with 1 tablespoon of chilli jam. Heat a frypan over medium-high heat and 1 teaspoon of the olive oil. When hot, add the scallops and pan-fry for 1 minute on each until just cooked. Remove from the frypan and cover to keep warm.
Step 3 Add remaining teaspoons of oil to pan and reduce heat to medium. Add onion and cook for 3-4 minutes until softened. Add remaining ½ tablespoon chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy.
Step 4 Serve vegetables in bowl with scallops.