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
Share this recipe
