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Scallops in Asparagus Sauce
Rate this recipeThe tasty, chewy-crisp texture of scallops and asparagus makes for something refreshingly different.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
2
Time
30 minutes
Servings
1
Level
Easy
Ingredients
Scallops
5 piece
Asparagus
200 g
Implementation Steps
01
Wash the scallops and blanch them in boiling water. Then marinate with 2 spoonfuls of fish sauce and a little seasoning powder and MSG for about 15 minutes to absorb the flavors.
02
Fry the shallots and garlic until fragrant, then add the scallops and stir-fry until almost cooked. Transfer them to a separate plate. Peel the tough skin off the asparagus and blanch briefly to reduce any bitterness. Wash and crush the ginger; peel and thinly slice the carrots.
03
Make the sauce: put 3 spoonfuls of oyster sauce, 2 tablespoons of soy sauce, 3 spoonfuls of fish sauce and a little sugar + MSG in a bowl and stir until the sugar dissolves. Finally, put the asparagus, scallops and sauce in a pan and cook until the sauce has completely reduced.
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