Soy Seasoned Scallops | Australia
Add cauliflower, water, butter and salt to a pan with a lid and simmer on a medium to high heat for 15 – 20 minutes or until the cauliflower is tender.
Keywords
- Lee Kum Kee
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Ingredients
- 500g Cauliflower, chopped well
- 100g Water
- 75g Butter
- 1 tsp Salt
- 1 tbsp Lemon juice
- 2 tbsp Oil
- 20g Ginger, cut into small sticks
- 20 Scallops
- 1 Fennel bulb, cut into four wedges
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 4 tsp Lee Kum Kee Pure Sesame Oil
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp Rice wine vinegar
- 3 tbsp Sugar
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