Chilli Jam Scallops with Asian Greens

So quick to prepare!

Serves 4

 

 

 

2 bunches of Chinese Broccoli trimmed, cut into 6cm lengths

20 scallops without roe

11/2 tbs chilli jam

2 tsp olive oil

1 red eschalot thinly sliced

2 tsp light soy sauce

 

 

Steam the Chinese Broccoli for 2-3 minutes until just tender. Set aside.

 

Meanwhile, toss the scallops with a tbs of the chilli jam. Heat a fry pan over medium high heat and add 1tsp of the olive oil. When hot, add the scallops and pan fry for 1 minute on each side until just cooked. Remove from the pan and cover to keep warm.

Add remaining tps oil to the pan, reduce heat to medium and add onions cooking until softened, about 3-4 mins.

Add remaining 1/2 tbs of chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy sauce.

Serve vegetables with the scallops.

 

From my favourite magazine...."Delicious"

 

Cutlets