I saw this recipe on FaceBook posted by "Cooking is Easy" （做饭很简单）like the way it used the saltiness of scallops to bring out the sweetness of the cabbage. I give the recipe a twist by adding dried shrimp, you are able to cook this dish using Tianjin Cabbage as well.
My son usually doesn't like to eat cabbage but he gave this dish a try, I think simmering of cabbage instead of frying it does help to soften the vegetable. The sauce of this dish is very flavourful, scallop the expensive stuff does help :) 100g of Japanese scallops equal to about 6 pieces cost me $13 Singapore dollars!! If you can effort, add more scallops in this dish :D
Recipe adapted from 做饭很简单
1 scallop, wash, soak in water until scallop soften, tear it into small pieces.
2 tbsp dried shrimps, wash, soak in water for 10 mins, drain
1 small cabbage (used about a palm size one), wash, cut into bite size
2 tbsp cooking oil
2 tbsp soy sauce
1 tbsp sesame oil
1. Heat wok, add in cooking oil, add scallops. Fry for 2 mins, add in dried shrimps, fry until fragrant.
2. Add cabbage, stir fry for 3 mins, pour in water. Bring to boil. Reduce heat to low and simmer for 10 mins or until cabbage soften.
3. Add soy sauce and sesame oil. Serve hot.