Stew jam scallops with asian greens

Stew jam scallops with asian greens
Fixings

Nourishment

2 clusters Chinese broccoli (gai lan), trimmed, cut into 6cm lengths

20 scallops without roe

1/2 tablespoons stew jam*

2 teaspoons olive oil

1 little onion, daintily cut

2 teaspoons light soy sauce

Strategy

Step 1

Steam the Chinese broccoli, secured, over a huge pan of bubbling water for 2-3 minutes until only delicate. Empty and put aside.

Step 2

In the interim, throw the scallops with 1 tablespoon of the bean stew jam. Heat a fry pan over medium-high hotness and include 1 teaspoon of the olive oil. At the point when hot, include the scallops and sauté for 1 moment on each one side until recently cooked. Expel from the fry pan and spread to keep warm.

Step 3

Add remaining teaspoon of oil to container and diminish high temperature to medium. Include onion and cook for 3-4 minutes until relaxed. Include staying 1/2 tablespoon bean stew jam and broccoli, throwing to layer. Expel from high temperature and blend in soy.

Step 4

Serve vegetables in bowls with scallops