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

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.

Nutritional information

This information is per serve.

Protein		990g
Dietary Fibre		2.40g
Fat Total		4.00g
Energy		424KJ
Fat Saturated		0.60g
Sodium		342mg
Carbohydrate Total		5.30g
Cholesterol		21.00mg
Carbohydrate Sugars		none
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