chilli scallops with gailan

Preparation time 10 minutes Cooking time 10 minutes 400g gailan (Chinese broccoli), trimmed and sliced into 6 cm (21/2 inch)lengths 20 scallops, shelled and cleaned 2 tablespoons Chinese chilli jam (available from Asian grocers) low-calorie cooking spray 2 garlic cloves, finely chopped 2 teaspoons peeled and finely chopped fresh root ginger 1 onion, thinly sliced  2 teaspoons light soy sauce Place the gailan in a bamboo steamer then cover and steam over wok or large saucepan of boiling water(see Steamer) for 2-3 minutes until just tender. Drain and keep warm.

Meanwhile, toss the scallops with 1 tablespoon of the chilli jam in a bowl. Spray a large nonstick frying pan with cooking spray and heat over a medium-high heat. Add the scallops and stir-fry for 1 minute on each side until just cooked. Remove from the pan and cover to keep warm.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat.

Add the garlic, ginger and onion and stir-fry for 3-4 minutes until softened. Add the remaining chilli jam and the gai lan, tossing to coat. Remove from heat and stir in the scallops and soy sauce. Ladle into warmed bowls and serve with steamed rice or noodles.

For steamed chilli scallops, shell and clean 16 scallops, reserving the shells. Place a teaspoon of Chinese chilli jam in the shell, followed by the scallop. Slice 4 spring onions thinly and scatter over the scallops. Ile 1/4 teaspoon light soy sauce over each scallop. Place in stacking steamer baskets, cover and steam over a wok or large saucepan of boiling water for about 5-8 minutes, depending on their size, until firm to the touch. If you don’t have stacking baskets,steam in 2-3 batches; cover and keep the cooked batches warm while cooking the remainder. To serve, arrange the scallop shells on plates and serve with steamed rice and stir-fried Asian greens.

qingquang

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