Chili Jam scallops with Asian greens
2 bunches Chinese broccoli trimmed, cut into 6cm lengths
20 scallops without roe
1 1/2 tablespoons chilli jam
2 teaspoons olive oil
1 small onion, thinly sliced
2 teaspoons light soy sauce
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