Chilli Jam Scallops With Asian Greens
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 bunches chinese broccoli, trimmed, cut into 6cm lengths (gai lan)
- 20 scallops, without roe
- 1 1⁄2 tablespoons chili pepper jelly
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 2 teaspoons light soy sauce
directions
- Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender. Drain and set aside.
- 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.
- 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.
- Serve vegetables in bowls with scallops.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.