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Stir-Fried Scallops with Asparagus and Mangetout
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 1998
Scallops are fragile, sweetly delicate morsels and need very little preparation or cooking time. In this recipe I combine them with the subtle flavours of asparagus and mangetout. This dish is perfect for a family meal or as the centrepiece for a dinner party as it doesn’t take too long to prepare.
Ingredients
225 g 8 oz 450 g
Method
- Bring a large pan of water to the boil, remove from the heat and add the rice noodles. Leave to stand for 15 minutes. Meanwhile, wash the scallops, pat dry with kitchen paper and set aside.
- Heat a wok or large frying pan until hot and then add the oil. Add the spring onions, garlic and ginger and stir fry for 30 seconds then add the asparagus and stir fry for 2
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