Equipment
Ingredients
Proteins & Vegetables
- 300 g sea scallops, dry-packed, side muscle removed
- 250 g asparagus, woody ends trimmed, cut into 5cm pieces
- 10 g ginger, julienned or minced
- 2 garlic, minced
- 30 ml neutral oil, grapeseed or vegetable
Stir-Fry Sauce
- 15 ml soy sauce
- 15 ml oyster sauce
- 15 ml shaoxing wine
- 5 ml sesame oil
- 3 g cornstarch
- 15 ml water
- 1 g white pepper
Garnish
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Thoroughly pat the scallops dry with paper towels. This is critical for a good sear. Season lightly with salt.
In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sesame oil, water, cornstarch, and white pepper until smooth.
Heat half the oil (15ml) in the wok or skillet over high heat until shimmering. Carefully place scallops in the pan without overcrowding. Sear undisturbed for 2 minutes until golden brown.
Flip the scallops and sear for 1 more minute. Remove scallops immediately to a plate (they should be slightly undercooked in the center).
Wipe out the wok if needed. Add the remaining oil, then add asparagus, ginger, and garlic. Stir-fry vigorously for 2-3 minutes until asparagus is bright green and crisp-tender.
Whisk the sauce again to suspend starch, then pour over the asparagus. Once the sauce bubbles and thickens (about 30 seconds), return the scallops and their juices to the pan. Toss gently to coat and warm through.
Remove from heat immediately. Sprinkle with toasted sesame seeds and serve.
Chef's Notes
- Always buy 'dry' scallops if possible. 'Wet' scallops are treated with phosphates (STP) that cause them to absorb water, making them impossible to sear properly.
- If your asparagus spears are very thick, slice them on a steep bias to increase surface area and reduce cooking time.
- Prep everything before you turn on the heat. Stir-frying happens too fast to chop ingredients while cooking.
- The residual heat in the sauce will finish cooking the scallops. Do not leave them in the pan too long after combining or they will become rubbery.
Storage
Refrigerator: 1 day — Seafood degrades quickly; best consumed immediately.
Reheating: Gently warm in a skillet over low heat just until warm; do not microwave to avoid toughening the scallops.
