Sautéed Scallops with Fresh Asparagus Recipe

Jamie Burnett

Jamie Burnett

17th July 2018

Sautéed Scallops with Fresh Asparagus Recipe

The summer months are the perfect time to eat light and healthy dishes – with asparagus and scallops being two top favourite ingredients. Sautéed Scallops with Fresh Asparagus (£16.20) is one of Royal China Fulham’s most popular dishes at this time of year.

Why not try this simple recipe by Vincent Chen, Head Chef at Royal China Fulham? His delicious creation takes only minutes to prepare and is low in calories, yet is packed full of flavour.

Ingredients

  • • Asparagus – 8 stalks sliced into 4 pieces each
  • • Carrot – 1 medium sized, chopped into an elegant design
  • • Baby mushrooms – 2 quartered
  • • Garlic – 1 clove finely chopped
  • • Salt, sugar and white pepper – a small pinch of each

Method

• Heat the Olive Oil in a wok
• Sautee the garlic until soft and golden
• Add the scallops and fry for one minute on each side
• Place the Asparagus and Carrot in the Wok and continue to stir-fry for 30 seconds
• Add salt, sugar and white pepper to taste
• Display on individual plates and serve

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