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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 298 kcal
- Protein
- 7 g
- Carbohydrates
- 27 g
- Fat
- 19 g
- Fiber
- 6 g
- Sugar
- 8 g
- Sodium
- 709 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 0 mg
- Potassium
- 688 mg
- Calcium
- 149 mg
- Iron
- 4.6 mg
- Magnesium
- 71 mg
- Phosphorus
- 179 mg
- Zinc
- 1.5 mg
- Vitamin A
- 64 mcg
- Vitamin C
- 44 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 57 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.26 mg
- Niacin
- 2.4 mg
- Folate
- 112 mcg
- Water
- 287 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Scallops are boiling/steaming instead of searing
Cause: Scallops were too wet or the pan was overcrowded
Fix: Remove liquid, add oil, increase heat, but texture may be compromised
Prevention: Pat scallops extremely dry with paper towels; cook in batches if pan is small
Sauce is too thick or gloopy
Cause: Too much cornstarch or heat was too high during reduction
Fix: Add 15ml of water or stock to thin it out
Prevention: Measure starch precisely
Cultural Context
This dish draws from Cantonese wok techniques (stir-frying) which emphasizes 'wok hei' or the 'breath of the wok'—adding a smoky complexity to fresh ingredients. Scallops symbolize new horizons and opening up to good fortune in Chinese culture.
