Stir Fried Scallops and Asparagus

    Stir Fried Scallops and Asparagus


    13 people made this

    This is ideal for a quick Chinese meal; scallops and asparagus are stir fried the combined in a light garlicky sauce. Serve with rice.

    Serves: 4 

    • 15 spears asparagus, trimmed and cut 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 diced garlic
    • 1 shallot, finely diced
    • 1 medium onion, diced
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) water
    • 1 teaspoon chicken stock powder
    • 1/2 red capsicum, diced
    • 1 teaspoon cornflour, mixed in 2 teaspoons water
    • 1 teaspoon sesame oil
    • salt, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Blanch the asparagus in boiling water and 1 teaspoon oil for 3 minutes. Set aside.
    2. Season the scallops with salt and pepper then lightly dust in cornflour.
    3. Heat a large frying pan with oil over high heat. Stir fry the garlic and shallot until aromatic; 2-3 minutes.
    4. Add the onion and salt, cook until soft, 3-4 minutes.
    5. Add the scallops then stir fry until both sides are evenly browned; about 3-4 minutes.
    6. Turn the heat down to medium then add the water and chicken stock powder; simmer for 2 minutes.
    7. Stir in the capsicum and turn the heat back to high.
    8. Add asparagus, cornflour slurry, sesame oil and salt to taste. Heat and stir until sauce is slightly thickened. Serve.
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    Reviews in English (2)


    Used different ingredients. Used veggie stock instead of chicken stock and didn't add the red pepper. Came out ok  -  03 Apr 2011  (Review from Allrecipes UK & Ireland)


    Tasted great - I used nice fresh scallops. I didn't use the cornflour though and scored the scallops.  -  03 Apr 2011  (Review from Allrecipes UK & Ireland)

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