Stir-Fried Scallops With Asparagus

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“Frozen scallops are acceptable for dish if fresh are not available. Remove the shells first if you are using fresh in the Chinese dish. Cook time includes 20-minute standing time. From Ethnic Cuisine.”

Ingredients Nutrition

  • 226.79 g shucked scallops
  • 9.85 ml salt
  • 226.79 g fresh asparagus spears
  • 44.37 ml vegetable oil or 44.37 ml peanut oil or 44.37 ml sesame oil
  • 56.69 g canned bamboo shoots, drained, rinsed, and julienned or 56.69 g fresh bamboo shoots, boiled in water for 30 minutes, drained and julienned
  • 1 small carrot, finely sliced
  • 4 slice fresh gingerroot
  • 0.25 ml white pepper
  • 29.58 ml shaoxing rice wine
  • 29.58 ml chicken stock
  • 4.92 ml sesame oil


  1. Sprinkle the scallops with half the salt. Let stand for 20 minutes.
  2. Trim the asparagus, discarding the tough ends. Cut into 2-inch pieces and blanch in a large pan of boiling water for 30 seconds. Remove and drain on paper towels. Set aside.
  3. Heat 1 tablespoon of the vegetable oil in a preheated wok or deep pan over high heat. Add the scallops and stir-fry 30 seconds. Remove, drain on paper towels, set aside.
  4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger and stir-fry until fragrant. Return the scallops and vegetables to the pan and add the pepper, rice wine, and stock. Cover and simmer for 2 minutes, then toss through the sesame oil and serve immediately.

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