Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce

• 1/8 Chinese cabbage
• 10 plus Scallops (regular or baby scallops)
• 10 grams Butter
• 1 tsp Grated garlic
• 1 tbsp Sake
• 1 heaping tablespoon plus Soy sauce

1. Chop the Chinese cabbage into bite-sized pieces.
2. Heat the butter and garlic in a frying pan.
3. When fragrant, stir-fry the harder, white stem portions of the Chinese cabbage.
4. When it's lightly cooked, add the Chinese cabbage leaves and the scallops.
5. Add the sake and soy sauce.
6. Mix lightly, and cover the pan to steam over low to medium heat.
7. Dish it up, and it's done.
8. "Ryushomama" made this dish with katakuriko to thicken the sauce.

chinese cabbage, regular, butter, garlic, sake, soy sauce

Taken from cookpad.com/us/recipes/156061-steamed-chinese-cabbage-and-scallops-with-garlic-butter-soy-sauce (may not work)