Saturday, 1 June 2013

Stir-Fried Scallops with Asparagus (蘆筍炒帶子)

It's the 1st of June and I still haven't cooked any asparagus. Argh. Normally I'd go to Hawarden Estate for their own grown asparagus, but just haven't found the time this year. Picked up a bunch from Sainsbury's on Wednesday then fretted quietly about leaving it for 3 days before cooking. Grim faces all round from the children tonight, but they had their steamed salmon and corn on the cob, so I ended up eating the whole lot myself (not that I'm complaining!).

Scallops and asparagus make such a nice combination, I was wary of dressing it up with too much flavour. The jury's still out on the inclusion of garlic - I used the smallest clove in the bulb and it was not too overpowering. This dish takes literally 6 minutes to cook from start to finish - throw it all together once your rice and other dishes are ready and serve immediately.


  • 250g asparagus
  • A handful of scallops - maybe 8-10
  • 2 spring onions, sliced diagonally in 3cm lengths
  • A tiny clove of garlic, chopped finely
  • A slice of peeled, raw ginger, bashed with the flat of a cleaver
  • 2-3 lugs of oyster sauce
  • A few drops of sesame oil
  • Sunflower oil for frying
Serves 2


  • Slice off the woody ends of the asparagus, and slice diagonally into 1/3rds - approx. 3-4cm lengths
  • Slice the scallops through the middle, so that you end up with 2 thin discs per scallop
  • Heat the oil in a wok or frying pan and add the ginger (it should start to bubble in the oil). Stir to infuse the oil for 30 seconds
  • Add the asparagus and stir-fry quickly for 2-3 minutes
  • Add the scallops and garlic and stir-fry quickly for 30 seconds
  • Add 2-3 lugs of oyster sauce to the pan and stir to make sure everything is coated. Loosen with a little water if desired
  • Remove from the heat, add a few drops of sesame oil and serve immediately in a warmed dish

Stir-Fried Scallops with Asparagus

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