Seafood City - Sauteed Scallops with Veggies

Instructions

1. Rinse the scallops under cold water and pat dry with paper towels.
2. Cut the cauliflower into florets.
3. Peel and slice the carrots.
4. Chop the taiwan pechay into bite-sized pieces.
5. Mince the fresh garlic.
6. Heat a large pan over medium heat and sauté the garlic until fragrant, about 1 minute.
7. Add the cauliflower and carrots to the pan, season with salt and pepper, and cook for 5-7 minutes until slightly tender.
8. Increase the heat to medium-high and add the scallops to the pan, cooking for 2-3 minutes on each side until golden brown and cooked through.
9. Stir in the oyster sauce and add the taiwan pechay, cook for an additional 2 minutes until the greens wilt.