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Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce

Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce

The scallops give out such great flavor The garlic also smells so appetizing!

Ingredients

Chinese cabbage
1/8
Scallops (regular or baby scallops)
10 plus (100 g plus)
Butter
10 g
Grated garlic
1 teaspoon (2 cm if tubed)
Sake
1 tablespoon
Soy sauce
1 heaping tablespoon plus

Steps

1. 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.
2. 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.
3. Dish it up, and it's done.
4. "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!