Back

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 tspPotato Strach
1/2 tsp 
Sesames Oil 
1/2 tsp
Pepper
1/4 tsp

Sugar
1/4
Red Bell Pepper
1/4Yellow 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