Stir-fry Scallops
1 lb. scallops, cleaned
4 tbsp. peanut oil
1 bunch of asparagus, cut into 2" pieces
1 handful of mushrooms, cleaned and halved
3 garlic cloves, finely chopped
3 shallots, finely chopped
1/3 tsp. coarse salt
1/2 tsp. freshly ground black pepper
1 tsp soy sauce
cilantro leaves, for garnish
Heat 2 tbsp. oil in a wok.
Add asparagas and mushrooms with garlic and shallots.
Stir for 2 minutes.
Transfer all to a plate and set aside.
Add the remaining 2 tbsp of oil to wok, Add scallops and stir for 2 minutes.
Return the asparagas mixture to wok.
Add soysauce, salt, black pepper and stir for another 2-3 minutes or until scallops are cooked.
Garnish with cilantro and serve immediately
1 lb. scallops, cleaned
4 tbsp. peanut oil
1 bunch of asparagus, cut into 2" pieces
1 handful of mushrooms, cleaned and halved
3 garlic cloves, finely chopped
3 shallots, finely chopped
1/3 tsp. coarse salt
1/2 tsp. freshly ground black pepper
1 tsp soy sauce
cilantro leaves, for garnish
Heat 2 tbsp. oil in a wok.
Add asparagas and mushrooms with garlic and shallots.
Stir for 2 minutes.
Transfer all to a plate and set aside.
Add the remaining 2 tbsp of oil to wok, Add scallops and stir for 2 minutes.
Return the asparagas mixture to wok.
Add soysauce, salt, black pepper and stir for another 2-3 minutes or until scallops are cooked.
Garnish with cilantro and serve immediately
