Cherry & Dennis Recipes
Stir-fried Scallops with Asparagus
蘆筍炒帶子
Recipe overview
A light, quick Hong Kong home seafood stir-fry. Pat scallops thoroughly dry, sear briefly over medium-high heat, blanch asparagus first, then coat everything with only a thin oyster-sauce glaze. Do not overcook scallops or they shrink and toughen.
01
Ingredients
Main Ingredients
- 400 g, about 12–16; keep whole, pat dry and remove tough side muscle Fresh or fully thawed scallops
- 300 g; trim tough 2–3 cm ends, peel tough lower skin if needed, cut 4–5 cm Asparagus
- 3 cloves, thinly sliced Garlic
- 3 slices, fine shreds Ginger
- 2 tbsp Cooking oil
- 1 L water and 1/2 tsp salt Blanching water
Scallop seasoning
- 1/4 tsp Salt (for scallops)
- 1 pinch White pepper (for scallops)
- 1 tsp Cornstarch (light coating)
- 1 tsp Cooking oil (add last)
Stir-fry sauce
- 1 tbsp Oyster sauce
- 1 tsp Light soy sauce
- 3 tbsp Water
- 1/2 tsp Sugar
- 1 tsp Cornstarch (thin glaze)
- 1/2 tsp Sesame oil (finish)
02
Tools
- Wok or large skillet, spatula, knife, board, kitchen paper
- Wok or large skillet, spatula, knife, board, kitchen paper
- Wok or large skillet, spatula, knife, board, kitchen paper
- Wok or large skillet, spatula, knife, board, kitchen paper
- Wok or large skillet, spatula, knife, board, kitchen paper
- Wok or large skillet, spatula, knife, board, kitchen paper
- Medium pot and colander
- Medium pot and colander
- Two small bowls, measuring spoons and serving plate
- Two small bowls, measuring spoons and serving plate
- Two small bowls, measuring spoons and serving plate
03
Steps
Step 1
Trim asparagus
Wash, trim tough ends, peel lower skin if necessary and cut 4–5 cm pieces.
Step 2
Thaw and pat scallops dry
Thaw frozen scallops fully, drain, pat every scallop dry and remove side muscle.
Step 3
Season scallops
Gently coat with salt, white pepper and cornstarch, then oil; rest 5 minutes.
Step 4
Mix stir-fry sauce
Mix oyster sauce, soy, water, sugar and cornstarch smooth; reserve sesame oil.
Step 5
Blanch asparagus
Boil salted water and blanch 45–60 seconds until bright green but crisp; lift out.
Step 6
Drain asparagus
Drain thoroughly in a colander.
Step 7
Preheat wok
Heat medium-high 45–60 seconds; add 1 tbsp oil without smoking.
Step 8
Sear first side
Place scallops in one layer, do not move for 60–75 seconds until pale golden.
Step 9
Flip scallops
Flip and sear 45–60 seconds until the outside whitens but centres stay tender; remove.
Step 10
Sauté asparagus, garlic and ginger
Stir-fry garlic and ginger 20 seconds, then drained asparagus 45–60 seconds.
Step 11
Return scallops and sauce
Re-stir sauce, return scallops, add sauce and toss 30–45 seconds to a thin glaze; finish sesame oil and cook centres opaque.
Step 12
Plate immediately
Turn off as glaze clings and plate at once.
Common mistakes
- Never cook frozen-centre scallops.
- Wet scallops steam instead of sear.
- Do not move the first side too early.
- Remove scallops before they turn tough.
- Do not blanch asparagus longer than 45–60 seconds.
- Drain asparagus before the wok.
- Do not reduce sauce into a heavy gravy.
Tips
Keep scallops whole and dry. Re-stir cornstarch sauce before adding and add sesame oil last. Seafood must not stay at room temperature; for vulnerable diners cook scallop centres fully opaque and refrigerate leftovers promptly.
