Ingredients
Serves: 4
- 15 spears asparagus, trimmed and chopped into 3cm pieces
- 1 teaspoon oil
- 5-8 large frozen scallops, thawed
- salt and pepper to taste
- cornflour as needed
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 shallot, finely chopped
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 125ml water
- 1 teaspoon chicken stock granules
- 1/2 red pepper, diced
- 1 teaspoon cornflour, mixed in 2 teaspoons water
- 1 teaspoon sesame oil
- salt to taste
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Blanch the asparagus in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
- Season the scallops with salt and pepper, then lighly dredge in cornflour.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and shallot until aromatic, 2-3 minutes. Add the onion and salt, cook until soft, 3-4 minutes.
- Add the scallops; stir-fry until both sides are evenly browned, about 3-4 minutes. Turn the heat down to medium, add the water and chicken stock granules and simmer for 2 minutes.
- Stir in the red pepper and turn the heat back to high. Add asparagus, cornflour slurry, sesame oil and salt to taste; heat and stir until sauce is slightly thickened. Serve.
See it on my blog
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Reviews & ratings
Average global rating:
(1)
Reviews in English (2)
2
Used different ingredients. Used veggie stock instead of chicken stock and didn't add the red pepper. Came out ok - 03 Apr 2011
1
Tasted great - I used nice fresh scallops. I didn't use the cornflour though and scored the scallops. - 03 Apr 2011