How To Make Pan-Seared Scallops With Asparagus And Pancetta | Recipe | Well Done
Pan-seared scallops with asparagus and pancetta is a delicious dinner dish. For a golden brown sear with delicious flavor, we add bacon drippings to cooking oil. Finish with our citrus reduction.
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How To Make Pan-Seared Scallops With Asparagus And Pancetta | Well Done
SCALLOPS And ASPARAGUS Stir Fry Recipe QUICK & EASY You Want To Cook Often ????| Aunty Mary Cooks ????
Scallops and asparagus stir fry recipe that’s quick and easy Aunty Mary Cooks. Scallops and asparagus are very quick to cook. Overcooked and it won’t be delicious. This is a healthy and delicious quick stir fry dish. Aunty Mary shows how to cook this easy recipe of scallops with asparagus stir fry at home.
Ingredients
300g asparagus, break into short sections
250g small scallops
1/2 bulb garlic, peel and chop
1 knob ginger, remove skin and slice thinly
Seasoning Sauce
1 tsp salt
1 Tbsp sugar
1/2 tsp white pepper powder
1/2 tsp sesame oil
1 tsp cornstarch
1 Tbsp Shaoxing wine
1/4 C water (add another 2 Tbsp water during frying if needed)
Note:
1. The amount can serve 3-4 people
2. Test the doneness of asparagus. Fry a little bit longer if you like it softer. I prefer it with a little crunch.
#AuntyMaryCooks #ScallopAsparagusStirFry #asparagus #scallops #AsparagusStirFry #ScallopsStirFry #AuntyMaryCuisine #DeliciousFoodMadeEasy
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Scallops with Asparagus Recipe || HomeFood LIFE
INGREDIENTS
Asparagus
Scallops
Olive oil
Butter
2 cloves garlic (minced)
1 tsp oyster sauce
Salt & pepper to taste
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Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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HexClad's patented cookware design technology is unmatched in today's world of cooking. Simply put, it is the best cookware you can buy. So how does it work?
A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.
Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
- The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
- In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
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In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.
Pan-seared scallops with asparagus stir-fry - How to cook with XO sauce (best result)
If you are undecided on how to cook scallops at home, this seared scallops with asparagus recipe is perfect for you.
This scallops recipe is a favorite during our Chinese New Year dinner recently and can be dished out within fifteen minutes. I also added some homemade XO sauce to the scallop, which got so much attention even though it was only a side dish.
It is also a fool-proof dish as it does not need fancy seasoning to bring out the taste.
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Recipe:
(Please download the recipe and read the full details at )
Link to XO Sauce :
Ingredients
200g scallops
2 tbsp vegetable oil
5 thin slices of ginger
3 cloves garlic, sliced thinly
50g carrot, sliced thinly
200g asparagus
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp oyster sauce
1.5 tsp light soy sauce
1 tsp cornstarch
1/4 water
1 tbsp Shaoxing wine
1 tsp sesame oil
2 tbsp XO sauce
Method:
Seat the scallops
- Thaw the frozen scallops until they are back to room temperature.
- Clean and pat dry with a kitchen towel.
- Season with salt and black peppers on both sides.
- Heat the vegetable oil over medium heat. Place the scallops in the pan, undisturbed, and let it sear on one side for about one minute. Then, flip the scallops and sear on the other side until golden.
- Remove them immediately from heat once the scallops are well-seared to avoid over-cooking.
Stir-fry the asparagus
- Heat some oil in a pan over low heat to saute garlic and ginger until they turn aromatic.
- Add the asparagus and carrots to saute over medium to high heat for a minute. Season the asparagus with salt and pepper along the way.
- Add a few tablespoons of water and then steam them with the lid on for a minute.
- Season the asparagus with oyster sauce, light soy sauce, and Shaoxing wine. Add the garlic and ginger back to the pan if you have to remove them earlier.
- Constitute a cornstarch slurry with one teaspoon of cornstarch and two tablespoons of cold water.
- Pour the cornstarch slurry into the pan, and keep stirring until it starts to thicken.
- Lastly, add a teaspoon of sesame oil, mix well and transfer the asparagus and carrots to the serving plate.
- Add a small dollop of XO sauce to each scallop. Serve.
#PanSearedScallops #AsparagusStirFry
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Website:
SCALLOP WITH ASPARAGUS #Chineserecipe #Scalloprecipe