Best 2 Scallops And Asparagus Stir Fry Recipes

**Explore the vibrant flavors of Asian cuisine with our delectable Scallops and Asparagus Stir-Fry recipe. This dish combines tender scallops, crisp asparagus, and a symphony of aromatic vegetables, all tossed in a savory sauce. Alongside this main course, we present a medley of complementary side dishes: fluffy steamed rice, a refreshing cucumber salad, and a tangy Asian slaw. Embark on a culinary journey that promises a delightful balance of textures and flavors in every bite.**

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SCALLOPS AND ASPARAGUS STIR-FRY

Scallops and Asparagus Stir-Fry image

Make and share this Scallops and Asparagus Stir-Fry recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch
3/4 cup chicken broth
1 teaspoon reduced sodium soy sauce
3/4 lb sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice

Steps:

Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

BOB'S SHRIMP, SCALLOPS AND ASPARAGUS STIR-FRY.

Bob's Shrimp, Scallops and Asparagus Stir-Fry. image

Found this in A Taste of Missouri cook book by Wing Yee Leong.. But I hsd to put my own pinch to it..

Provided by Bob Wakeman

Categories Seafood

Time 40m

Number Of Ingredients 17

Ingredients

8 asparagus, fresh spears.
2-3oz olive oil, light
8-10 scallops
6-8 shrimp jumbo
1 tsp minced garlic
1 tsp salted asian black beans
4-5 cremini and shitake mushrooms, sliced..
assortmet of diced vegetables, carrots, onion, celery. and bell peppers.
1/4-1/2 white or red wine.
1 Tbsp of soy sauce, oyster sauce, and hoisin sauce.
1/2 stick butter.
1 tsp apple cider vineger. (may switch to balsamic vinegar)
1/4 tsp salt,white pepper, suger and sesame oil
1/4 c water
1 Tbsp cornstarch
1/2 red chili past
1/2 c fish stock. can use chicken stock.

Steps:

1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready.. I use a cast iron wok when I make this. It retains the heat longer. The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
2. In a hot wok add oil and butter. Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min... Add garlic, salted black beans red chili paste. Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else.. Make a slurry then add to wok. Stir till thickened. I serve this over angle hair pasta.. It is so good every one will ask for more!!!

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling while you're cooking.

Use fresh ingredients: The fresher your ingredients are, the better your stir-fry will taste. If possible, use organic produce and seafood.

Don't overcrowd the wok: When you add too much food to the wok, it will start to steam instead of stir-fry. This will make your vegetables soggy and your seafood tough.

Stir-fry over high heat: High heat is essential for a good stir-fry. This will help you get a nice sear on your seafood and vegetables and prevent them from becoming mushy.

Use a good quality wok: A good quality wok will help you distribute heat evenly and prevent your food from sticking.

Don't overcook the seafood: Seafood cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.

Serve immediately: Stir-fry is best served immediately after it is cooked. This will help you preserve the flavors and textures of the dish.

Conclusion:

Scallops and asparagus stir-fry is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. By following these tips, you can make a stir-fry that is packed with flavor and nutrition. So next time you're looking for a healthy and delicious meal, give this scallop and asparagus stir-fry a try.

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