Method

• 1.
  Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender. Drain and set aside.
• 2.
  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.
• 3.
  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.
• 4.
  Serve vegetables in bowls with scallops.