Stir-Fried Scallops With Asparagus

Julie B's Hive's Note:

Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine.

• Total Time: 50 mins
• Prep Time: 40 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 8 ounces shucked scallops
• 2 teaspoons salt
• 8 ounces fresh asparagus spears
• 3 tablespoons vegetable oil or 3 tablespoons peanut oil or 3 tablespoons sesame oil
• 2 ounces canned bamboo shoots, drained, rinsed, and julienned or 2 ounces fresh bamboo shoots , boiled in water for 30 minutes, drained and julienned
• 1 small carrot , finely sliced
• 4 slices fresh gingerroot
• 1 pinch white pepper
• 2 tablespoons shaoxing rice wine
• 2 tablespoons chicken stock
• 1 teaspoon sesame oil

Directions:

1. Sprinkle the scallops with half the salt. Let stand for 20 minutes.
2. Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
3. Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

Reviews

[**Jubes**]

*reviewed for Aussie Forum Recipe Swap Oct 09* Loved the fresh asparagus and carrot along with the scallops. Good clear instructions and a breeze to cook. I served with some steamed rice on the side. Just personal preference that I would have liked a little more sauce for the rice. The flavours worked well with the scallops. Photo also to be posted :)