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Ingredients
9 large scallops, no roe
1 bunch asparagus
100g green beans
100g snow peas
1 bunch bok choy
2 cloves of garlic, finely sliced
50ml soy sauce
50ml oyster sauce
50ml plum sauce
Splash of olive oil
Method
Place all of the vegetables into boiling water and lightly blanche.
Fry garlic in hot oil for 30 seconds until just starting to brown, stir in the scallops and then add the soy, oyster and plum sauces. Stir well.
Drop the veggies in with the scallops with a splash of the veggie water, stir and turn off the heat.
Preheat a sizzle plate in the oven at 250°C and then carefully pour the scallops and saucy greens onto this red hot plate to serve it sizzling.
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