Pan-Seared Scallop with Asparagus Recipe [扇贝炒芦笋]

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon

Chicken broth adds flavor without alcohol.

Prepare the ingredients: Remove the old stems at the bottom of the asparagus. Peel the outer layer of the stem with a vegetable peeler. Cut it diagonally into pieces around 10cm long. Slice the carrot and die-cut into flower shapes.

Pat the scallops dry on a plate with a kitchen towel.

In a pan, heat up 3 tbsp of Knife Premium Cooking Oil. Add the scallops and let them sear for 1 minute on one side, then flip to the other side to sear for another minute until golden brown. Remove from the pan and place on a serving plate.

In a frying pan, boil 2L of water. Add in salt and 2 tbsp of Knife Premium Cooking Oil. Add in the bottom parts of the asparagus stalk and carrot, and let it boil for 10 seconds. Add in the top parts of the asparagus and boil for another 10 seconds. Remove from the pan and set aside.

In a clean frying pan, heat up 1 tbsp of Knife Premium Cooking Oil. Fry the garlic and ginger until fragrant. Add dried scallops, cooked asparagus, carrots, and bunashimeji mushrooms, then stir-fry. Add in Knife Thai Fish Sauce, sugar, and water. Once it simmers, add in some cornstarch slurry to thicken the gravy if necessary.

For plating, garnish with ½ tsp of dried scallops in XO sauce and some cut coriander and spring onions once the scallops and asparagus are assembled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens