Salt and Pepper Scallops with Asparagus

2013-07-15
Scallops salt & pepper1Scallops salt & pepper2Scallops salt & pepper3
  • Yield : 2
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Ingredients

  • 300g Scallops with roe
  • 50g onions – sliced
  • 1 clove garlic – crushed
  • 1 bunch asparagus
  • 100g bean sprouts (bean shoots)
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper – ground
  • 1/4 teaspoon sugar
  • 1 dessertspoon light soy sauce
  • 2 tablespoon oil

Method

Wash and trim the asparagus retaining the soft stems and the tips cutting them into 2 to 3 pieces. Separate the scallop flesh from the roe. In a fry pan over medium heat add 1 tablespoon of oil. In the meantime season the scallops and the roe with salt and pepper and when the pan is hot cook the flesh a minute on each side and put aside. Cook the roe for 2 minutes on each side, once cooked put together aside with the scallops.  Return the pan to heat and add the remainder of the oil. When hot, cook the sliced onions, asparagus and garlic for 2 minutes on moderate heat then add the sugar and stir for another minute to caramalise the mixture. Return the scallops and the roe back to the pan with the bean sprouts and cook for a further 2 more minutes, stir in the soy and serve over a bed of rice.

Variations and Suggestions

This is a quick dish especially when scallops are cheap and if you love the flavour of seafood then give this dish a try. In this dish I have used both the flesh and the roe which can be both orange and white in colour. However you may not want to use the roe because it generally has a strong fishy/’seafoody’ smell. I decided not to waste an expensive product and made use of the entire scallop. If you like seafood then you’ll like this dish. Give it a try with or without the roe. If you use all parts of the scallops and serve them over a bed of rice, it will be enough for two people. Top chefs don’t like their seafood over cooked but I was brought up in a different culture and mindset where, if the seafood when cooked smelt like the sea or ‘seafoody’, you cooked it further to mask the smell. I tend to both agree and  disagree too that’s why I do it my own way. Before finishing cooking mix a teaspoon of corn flour with a little water and stir through scallops to give it that shining appeal.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • beef-oyester-musrooms-and-capers-in-cream-sauce5

    BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • lamb-shanks-with-rosemary-mint-and-semolina

    LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • beef-rump-and-mushrooms-in-whole-spices1

    BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • pasta-bowl-3

    BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • Rosemary n Lamb cockatail burgers4

    ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment