Stir-Fried Asparagus & Scallops On Cool Pasta Recipe
Ingredients
| 8 ounces dry capellini or coil vermicelli | ||
| 8 ounces bay scallops or sea scallops, rinsed and drained | ||
| Salad oil | 3 Tablespoon | |
| 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1/4-inch-tnick, 1 1/2- to 2-inch-long slices | ||
| Water | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Minced ginger | 1 Tablespoon | |
| 1/2 cup rice vinegar; or 1/2 cup white wine vinegar mixed with 1 teaspoon sugar | ||
| Sugar | 2 Tablespoon | |
| 1 teaspoon each soy sauce and Oriental sesame oil | ||
Directions
In a 5- to 6-quart pan, cook capellini in 3 quarts boiling water just until barely tender to bite (about 3 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
Place in a shallow dish.
If using sea scallops, cut scallops into 1/2-inch pieces.
Set aside.
Place a wok or wide frying pan over high heat.
Add 1 tablespoon of the salad oil, then asparagus; stir to coat with oil.
Add 3 tablespoons water; cover and cook just until asparagus is tender-crisp to bite (2 to 3 minutes).
Lift out asparagus and spoon over pasta.
Add remaining 2 tablespoons salad oil, garlic, ginger, and scallops to pan.
Cook, stirring, until scallops are opaque throughout; cut to test (2 to 3 minutes).
Add vinegar, sugar, soy, and sesame oil; cook, stirring, just until sugar is dissolved.
Pour over pasta mixture.
If made ahead, cover and refrigerate for up to 4 hours.
Drain, rinse with cold water, and drain well again.
Place in a shallow dish.
If using sea scallops, cut scallops into 1/2-inch pieces.
Set aside.
Place a wok or wide frying pan over high heat.
Add 1 tablespoon of the salad oil, then asparagus; stir to coat with oil.
Add 3 tablespoons water; cover and cook just until asparagus is tender-crisp to bite (2 to 3 minutes).
Lift out asparagus and spoon over pasta.
Add remaining 2 tablespoons salad oil, garlic, ginger, and scallops to pan.
Cook, stirring, until scallops are opaque throughout; cut to test (2 to 3 minutes).
Add vinegar, sugar, soy, and sesame oil; cook, stirring, just until sugar is dissolved.
Pour over pasta mixture.
If made ahead, cover and refrigerate for up to 4 hours.
Chef
