Best 2 Scallops And Asparagus Stir Fry Recipes

Scallops and asparagus stir fry is a quick and easy dish that's perfect for a weeknight meal. The scallops are cooked until tender and juicy, while the asparagus stays crisp and flavorful. The stir fry is finished with a savory sauce that brings all the flavors together. Serve over rice or noodles for a complete meal.

Here are our top 2 tried and tested recipes!

SCALLOPS AND ASPARAGUS STIR-FRY

Scallops and Asparagus Stir-Fry image

Make and share this Scallops and Asparagus Stir-Fry recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch
3/4 cup chicken broth
1 teaspoon reduced sodium soy sauce
3/4 lb sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice

Steps:

Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

BOB'S SHRIMP, SCALLOPS AND ASPARAGUS STIR-FRY.

Bob's Shrimp, Scallops and Asparagus Stir-Fry. image

Found this in A Taste of Missouri cook book by Wing Yee Leong.. But I hsd to put my own pinch to it..

Provided by Bob Wakeman

Categories Seafood

Time 40m

Number Of Ingredients 17

Ingredients

8 asparagus, fresh spears.
2-3oz olive oil, light
8-10 scallops
6-8 shrimp jumbo
1 tsp minced garlic
1 tsp salted asian black beans
4-5 cremini and shitake mushrooms, sliced..
assortmet of diced vegetables, carrots, onion, celery. and bell peppers.
1/4-1/2 white or red wine.
1 Tbsp of soy sauce, oyster sauce, and hoisin sauce.
1/2 stick butter.
1 tsp apple cider vineger. (may switch to balsamic vinegar)
1/4 tsp salt,white pepper, suger and sesame oil
1/4 c water
1 Tbsp cornstarch
1/2 red chili past
1/2 c fish stock. can use chicken stock.

Steps:

1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready.. I use a cast iron wok when I make this. It retains the heat longer. The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
2. In a hot wok add oil and butter. Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min... Add garlic, salted black beans red chili paste. Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else.. Make a slurry then add to wok. Stir till thickened. I serve this over angle hair pasta.. It is so good every one will ask for more!!!

Tips:

Choose fresh, high-quality ingredients: Look for scallops that are plump and have a slightly briny smell. Asparagus should be bright green and crisp.
Prepare your ingredients in advance: Clean and devein the scallops, trim the asparagus, and mince the garlic and ginger. This will make the stir-fry come together quickly.
Use a large skillet or wok: This will allow you to cook the scallops and asparagus in a single layer, ensuring that they cook evenly.
Heat your skillet or wok over high heat: This will help to sear the scallops and create a nice caramelization.
Don't overcrowd the skillet or wok: Cooking the scallops and asparagus in batches will help to prevent them from steaming instead of searing.
Cook the scallops and asparagus until they are just cooked through: Overcooking will make the scallops tough and the asparagus mushy.
Season the stir-fry to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a drizzle of soy sauce.

Conclusion:

Scallops and asparagus stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be made with a variety of different ingredients. So next time you are looking for a healthy and satisfying meal, give scallops and asparagus stir-fry a try.

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