These savoury and oh so tender Japanese scallops goes perfect with the crunchy natural sweetness of asparagus, which help to balance out the dish. It may be costly though, so reserve this dish for a special occasion!
Cut off the tough stem from the asparagus (about 4 cm from the stem). Wash and cut the asparagus diagonally about 2 cm lengthwise leaving the tips whole.
Remove skin from the garlic and chop finely.
Next, remove the skin from the ginger and slice thinly.
Mix 3 TBsp of water with 1/2 tsp of cornflour and set aside.
Thaw the frozen scallops completely and wash them. You should remove any tough ligaments from the side of the scallops if any, then wash and drain.
In a pot of boiling water, blanch the scallops for about 3 minutes to get rid of the excess water from the thawed scallops.
Transfer the scallops onto a plate and pat dry with a piece of kitchen towel.
Season the scallops with a little salt and pepper.
In a non stick pan, heat up the 1 TBsp of oil until shimmering. Working in batches, sear the scallops over moderate high heat until golden, about 2-3 minutes on each side. Transfer the seared scallops onto a warmed plate.
Wipe the pan with a piece of kitchen towel, then in the same pan, heat up 1 TBsp of oil. Add in the sliced ginger and fry till aromatic. Then add in the chopped garlic and fry for a min.
Next, add in the asparagus and stir fry for about 1 minute. Add in a pinch of salt and 2TBsp of Hua Tiao Jiu, then continue to fry for another minute. Lastly add in the cornflour mixture and mix well.
Use the spatula to push the asparagus to the side of the pan, then add in the seared scallops, coating them well with the gravy.
Transfer to a serving plate and serve hot
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