Chilli Jam Scallops With Asian Greens
- Reviews 1
Ready In: 30 mins
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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