Scallops and Asparagus

Well Aspara-lanche keeps on keeping on.  It was Friday night and we wanted something easy but yummy to cook.  And Scallop season in TasVegas is open but they are in short supply, so get in quick.  We have adapted a recipe from Charmaine Solomon's bible "The Complete Asian Cookbook", Scallops with Snow Peas.

Our Recipe - Scallops with Asparagus

Serves 2
250g Scallops, washed and dried
2 Leeks, cut into thin slices and washed very well
1 bunch of Asparagus, hard end snapped off, then halved
2 tbsp Peanut Oil
1 tsp Ginger, finely grated
2 tsp Cornflour
1/4 cup Water
1 tsp Light Soy Sauce
1/2 tsp Salt

Heat oil in wok and fry leeks and ginger for 1 mintue.  Add scallops and fry for 1 minute.  Add asparagus and fry for 1 minute.  Push to the side of the and add cornflour mixed with cold water and soy sauce and stir till thickened.  Stir in scallops and vegetables, sprinkle with salt and serve immediately.

Enjoy