If you are looking to keep that summer vibe channelled through your cooking, check out this recipe of Fresh Asparagus and Sautéed Scallops, courtesy of Vincent Chen Head Chef at Royal China.
Recipe – Serves 2
Ingredients
- Asparagus – 8 stalks sliced into 4 pieces each
- Carrot – 1 medium sized, chopped into an elegant design
- Baby mushrooms – 2 quartered
- Garlic – 1 clove finely chopped
- Salt, sugar and white pepper – a small pinch of each
Method
- Heat the Olive Oil in a wok
- Sautee the garlic until soft and golden
- Add the scallops and fry for one minute on each side
- Place the Asparagus and Carrot in the Wok and continue to stir-fry for 30 seconds
- Add salt, sugar and white pepper to taste
- Display on individual plates and serve
