Divide the Chinese cabbage into leaves and stems, cut the stem into 2 cm, and roughly chop the leaves.
Finely chop the garlic.
Add butter to a frying pan and heat, shake the pan back and forth to spread out the butter once it melts, and sauté the clams on both sides for 2~3 minutes.
Take out the clams.
Leave the scallop broth in the frying pan, and continue to Step 5.
Add olive oil to the frying pan from Step 3, sauté the garlic, add cabbage stems once it begins to simmer, and sauté until they wilt.
Add cabbage leaves to Step 5, give it a quick stir, add flour and coat everything, then stir in ★.
Add the clams to Step 6 and bring to a boil. Boil for about 5 minutes, check the flavor, and season with salt to taste.
Serve on dishes and it is done.
Story Behind this Recipe
Whenever there is a lot of Chinese cabbage on display at the vegetable shop, I want to make stews, stir-fries, marinades, and cream stew one after the other. I love adding scallops to my basic seafood cream stew the most.
It might look like a lot of cabbage when you are cutting it, but the water content will cook out and it will shrink, so it is okay. In Step 3, sauté so that the butter does not burn. In Step 6, reduce to a low heat when adding in after bringing it to a boil.