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.