Chilli jam scallops with asian greens
Photography by Petrina Tinslay
Ingredients (serves 4)
2 bunches Chinese broccoli (gai lan), trimmed, cut into 6cm lengths 20 scallops without roe 1 1/2 tbs chilli jam* 2 tsp olive oil
1 small onion, thinly sliced 2 tsp light soy sauce
Method
1. Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender. Drain and set aside.
2. Meanwhile, toss the scallops with 1 tablespoon of the chilli jam. Heat a frypan over medium-high heat and add 1 teaspoon of the olive oil. When hot, add the scallops and pan-fry for 1 minute on each side until just cooked. Remove from the frypan and cover to keep warm.
3. Add remaining teaspoon of oil to pan and reduce heat to medium. Add onion and cook for 3-4 minutes until softened. Add remaining 1/2 tablespoon chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy.
4. Serve vegetables in bowls with scallops.
Notes
Source
* Chilli jam is available from Asian food shops and selected supermarkets