RECIPES
Sauteed Scallop with Asparagus and Lily Bulb
AUG 16, 2021
Prep Time: 15 mintes
Cook time: 15 minutes
Total Time: 30 minutes
Serving Size: 4
Ingredients
150 ml | Yóu Yóu Tea seed oil |
---|---|
200g | Asparagus |
10 pieces | Scallop |
5 pieces | Ginger |
3 tbsp | Water |
2 | Lily Bulbs |
2 tsp | Salt |
1 clove | Garlic |
1 1/2 tsp | Potato Strach |
1/2 tsp | Sesames Oil |
1/2 tsp | Pepper |
1/4 tsp | Sugar |
1/4 | Red Bell Pepper |
1/4 | Yellow Bell Pepper |
Instructions
- Sauce:
Mix 1/2 teaspoon of salt, 1/4 teaspoon of sugar, 1/4 teaspoon of pepper, 3 tablespoons of water, 1/2 teaspoon of corn flour and 1/2 teaspoon of sesame oil. Mix well. - Chop asparagus into 1 inch pieces
- Heat up Yóu Yóu Tea Seed Oil on high heat
- Seared the scallops - 30 seconds for each side. (Be patient and don't flip too soon!)
- Remove scallops from wok to chill
- Boil 2 cups of water with 1 1/2 tea spoon of salt and half table spoon of Yóu Yóu Tea Seed Oil in wok
- Add in asparagus, blanch for 1 minute
- Add in the sliced lily bulb, blanch for 10 seconds
- Set aside to chill
- Heat Yóu Yóu Tea Seed Oil up on high heat
- Add in bell pepper, garlic and ginger, sauté for 30 seconds
- Add in asparagus, stir fried for 30 seconds
- Add in scallops and sauce. Mix well.
- Ready to serve