Scallops With Asparagus Spears Recipe
Ingredients
| Scallops | 425 Gram | |
| Asparagus spears | 425 Gram | |
| Boneless chicken breast | 200 Gram, finley sliced | |
| Chicken stock | 1 | |
| Salt | 1 Teaspoon | |
| Cornflour | 2 Teaspoon | |
| Chicken fat - 4 tbsp | ||
| Rice wine | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
Directions
GETTING READY
1) Make the scallops into chunks. If using abalone slice it thinly.
2) Keep aside one third of the cornflour.
MAKING
3) In a pan heat oil.
4) Add the chicken and sauté for few seconds.
5) Add abalone or scallops, sauté for a few seconds.
6) Add asparagus pieces, wine, sugar, and remaining salt.
7) Stir in the broth and bring to the boil.
8) Mix remaining cornflour into the pan.
9) Stir and simmeruntil thickened.
SERVING
10) Transfer into a serving dish.
11) Garnish with reserved asparagus.
1) Make the scallops into chunks. If using abalone slice it thinly.
2) Keep aside one third of the cornflour.
MAKING
3) In a pan heat oil.
4) Add the chicken and sauté for few seconds.
5) Add abalone or scallops, sauté for a few seconds.
6) Add asparagus pieces, wine, sugar, and remaining salt.
7) Stir in the broth and bring to the boil.
8) Mix remaining cornflour into the pan.
9) Stir and simmeruntil thickened.
SERVING
10) Transfer into a serving dish.
11) Garnish with reserved asparagus.
Chef
