Sautéed Scallops with Fresh Asparagus Recipe

Jamie Burnett

Jamie Burnett

17th July 2018
Jamie Burnett

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.


  • • 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


• 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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.