Chop the Chinese cabbage into bite-sized pieces. Heat the butter and garlic in a frying pan. When fragrant, stir-fry the harder, white stem portions of the Chinese cabbage.
When it's lightly cooked, add the Chinese cabbage leaves and the scallops. Add the sake and soy sauce. Mix lightly, and cover the pan to steam over low to medium heat.
Dish it up, and it's done.
"Ryūshōmama" made this dish with katakuriko to thicken the sauce.
Story Behind this Recipe
I was looking for a new way to eat Chinese cabbage. That's when I combined it with scallops, which actually tasted great!
I used fresh scallops. You only need to steam them for a short time. Since the Chinese cabbages release a lot of moisture, I think you'd feel this dish is lightly flavored. If this is the case, try adding some soy sauce to suit your taste.