Seared Japanese Scallops with Asparagus

Method18 steps

1. 1

   Step 1: Thaw all 12 frozen scallops completely in a covered container in the refrigerator at 4°C or below, following the package guidance. Remove any tough side muscles and drain well. Keep cold while preparing the vegetables and slurry; do not rinse raw seafood or taste it raw.

   Uses 12 large frozen scallops

2. 2

   Step 2: Wash the 450 g asparagus. Cut off the tough bottom ends, about 4 cm where fibrous, then cut diagonally into pieces about 2 cm long, keeping tender tips whole. Peel tougher stalk surfaces if needed and discard the wash water.

   Uses 450 g asparagus · Water, enough to wash the asparagus, discarded

   
3. 3

   Step 3: Peel the garlic clove (1) and chop it finely.

   Uses 1 garlic clove

4. 4

   Step 4: Prepare three thin slices of peeled ginger.

   Uses 3 thin slices ginger

5. 5

   Step 5: Mix the ½ tsp cornflour starch with the measured 3 tbsp water until smooth. Keep the slurry ready for the final sauce.

   Uses ½ tsp cornflour for thickening · 3 tbsp water for slurry

6. 6

   Step 6: Once the vegetables and slurry are ready, bring a separate pot of sufficient blanching water to a boil. Blanch the drained scallops for about 3 minutes, then drain and discard this water. Continue directly to drying and searing in the same cooking session.

   Drain the blanched scallops · 3 minUses All 12 completely thawed scallops from step 1 · Water, enough to blanch the scallops, discarded

   
7. 7

   Step 7: Transfer the blanched scallops to a clean plate and pat them thoroughly dry with kitchen paper, so released water does not flood the searing pan.

   Uses All drained scallops from step 6

8. 8

   Step 8: Season the dried scallops with the dash of pepper and only a little of the shared salt allowance if the package indicates it is needed. Presalted scallops may need no added salt; keep the remainder for the vegetables. Do not taste uncooked scallops.

   Uses Dried blanched scallops · A dash of pepper · Only a little salt if needed, from the shared maximum ½ tsp

9. 9

   Step 9: Heat 1 tbsp of the divided oil (1 tbsp) in a nonstick pan over moderately high heat until shimmering. Add a small batch of scallops without crowding and sear the first face for about 2–3 minutes, checking from 2 minutes until golden.

   Check the first scallop face · 2 minUses 1 tbsp oil for all scallop batches · A small batch from step 8; remaining scallops follow immediately

   
10. 10

    Step 10: Turn this batch and sear the second face for about 2–3 minutes, checking from 2 minutes. Continue until golden and the flesh is pearly white, firm and opaque throughout. Lift the fully cooked scallops onto a clean warmed plate.

    Check the second scallop face · 2 minUses This batch from step 9

11. 11

    Step 11: Immediately repeat the two-face sear for all remaining scallops in small batches, using the same 1 tbsp searing-oil allowance. Check each face from 2 minutes and continue to golden, firm opaque flesh throughout. Keep all completed batches hot on the warmed plate while finishing the vegetables.

    Uses All remaining scallops from step 8; actual batch share unknown · Keep the completed first batch hot with subsequent batches

12. 12

    Step 12: After searing every scallop, wipe the pan carefully with kitchen paper. Heat the remaining 1 tbsp oil and fry all the sliced ginger until fragrant without burning.

    Uses Remaining 1 tbsp oil for asparagus · All three prepared slices from step 4

13. 13

    Step 13: Add all the chopped garlic to the fragrant ginger and fry for about 1 minute, stirring so it does not burn.

    Check the fragrant garlic · 1 minUses Fragrant ginger and vegetable oil · All chopped garlic from step 3

14. 14

    Step 14: Add all the cut asparagus to the garlic and ginger and stir-fry for about 1 minute.

    Check the stir-fried asparagus · 1 minUses Fragrant ginger and garlic · All prepared asparagus from step 2

    
15. 15

    Step 15: Add the 2 tbsp Shaoxing wine and a small pinch of the remaining shared salt allowance if needed. Stir-fry for another 1 minute, keeping the asparagus crisp rather than soft.

    Finish the wine fry · 1 minUses Stir-fried asparagus · 2 tbsp Shaoxing wine · A small pinch if needed from the remaining shared salt allowance

16. 16

    Step 16: Stir the prepared slurry again, pour it all into the asparagus and mix over the heat until the sauce coats the vegetables and thickens.

    Uses Asparagus with wine seasoning · All slurry made with ½ tsp starch and 3 tbsp water in step 5

17. 17

    Step 17: Push the asparagus to one side of the pan and add all the fully cooked scallops from the warmed plate. Coat them in the hot thickened sauce and heat through, avoiding prolonged cooking that makes them rubbery.

    Uses Asparagus in thickened sauce · All 12 scallops completed through step 11

    
18. 18

    Step 18: Transfer the scallops, asparagus and sauce to a serving plate and serve immediately, as about five side-dish portions.

    Uses Scallops and asparagus in sauce