Stir-Fried Scallops and Asparagus in Lemon Sauce
NOTE: Use whole
bay scallops or sea scallops cut into 1-inch pieces for this dish,
which is fairly subtle and benefits from the addition of salt and
pepper just before serving. Asparagus blanched for four minutes
will cook evenly in a single batch in this
dish.
3/4 pound scallops, tendons removed (see figure 31) and cut if necessary
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Lemon Sauce
2 pounds asparagus, ends snapped off, sliced on the bias into 2-inch pieces, and blanched until crisp-tender
3-4 tablespoons peanut or vegetable oil
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking scallops in two
batches, each in 1 tablespoon oil, until opaque, 40 to 60 seconds.
To achieve a nicely browned exterior, turn scallops only once while
stir-frying. Add asparagus and cook 11/2 minutes. Add
parsley with cooked scallops and sauce. Season with salt and pepper
to taste just before serving.