Stir Fried Scallops with Asparagus and Sesame Seeds

Add an Asian flair to your cooking.

  • 1 lb scallops Panamei
  • 1 lb asparagus, stalks trimmed and cut diagonally into 1-2 inch slices
  • 2 tbsp peanut oil
  • 1 clove garlic, minced
  • 3 scallions, finely chopped
  • 1 tsp fresh ginger, minced
  • 1 tsp cornstarch mixed with 1 teaspoon dry sherry or water
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp toasted sesame seeds

Steam the asparagus for 1 to 2 minutes until al dente. Remove from heat and set aside.

Heat the oil in a wok or large frying pan. Stir fry the garlic, scallions and ginger for one minute.

Add scallops and the asparagus and stir-fry for 30 seconds. Add the corn-starch mixture and bring to a boil.

Pour the soy sauce and sesame oil with the sesame seeds. Toss mixture well and serve.

As an option, serve it with snow peas and a wedge of lemon.

Serves 4

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