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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芦笋炒带子 Stir-Fried Asparagus with Scallop
视频用的这类芦笋很嫩的,只须去掉比较硬的尾部,加点热水炒片刻就熟了,口感爽脆。至于带子,去冷藏海鲜店就买得到了。带子煮前要先解冻,然后用滚烫的水把带子焯水。这个步骤很重要,带子不焯水直接入锅煮,除了会释放出过多的水份,也会因突然收缩变小粒而影响了整道菜的卖相。煎带子时要用文火煎,大火煎的话带子的外层很容易就变焦黑。因为买到的带子很大粒,煎时同时加盖焗片刻,带子就能煎得内外同熟。至于如何判断带子已经煮熟了,当带子的中心点爆裂时就是了。这做法的带子很鲜嫩很好吃,新年就做这道菜贺年吧!
分量:7-8人份
准备时间:10分钟
煮时:20分钟
材料:
300克 带子(冷冻)
1把/300克 芦笋
½ 条 胡萝卜(去皮切片)
1段/20克 姜(去皮切片)
5瓣 蒜头(去皮切片)
1茶匙 蚝油
1汤匙 花雕酒
少许 盐
少许 热水
1汤匙 粟粉水(1茶匙粟粉+1汤匙水)
2汤匙 油
准备功夫:
1. 把带子解冻,泡入滚水焯水3分钟,沥水待用
煮法:
1. 热锅,加入少许油,下带子,文火煎,盖上焗30秒,起盖,反另一面以文火煎,盖上焗30秒,起盖,伴炒至带子表面出裂痕,出锅待用
2. 把锅洗净,热锅,加入姜片,煸香
3. 加入2汤匙油,转大火,加入蒜头,炒匀爆香
4. 加入胡萝卜和芦笋, 炒匀片刻
5. 加入带子,热水和调味料,炒匀至芦笋变软
6. 加入粟粉水勾芡
7. 熄火上碟,趁热享用
It’s important to defrost and blanch the scallop to get the best taste and look!
Portion: 7-8 pax
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
300 g scallop (frozen)
300 g asparagus
½ pc carrot (discard skin, slice it)
20 g ginger (discard skin, slice it)
5 cloves garlic (discard skin, slice it)
1 tsp oyster sauce
1 tbsp shaoxing wine
Some salt
Some hot water
1 tbsp cornstarch mixture (1 tsp cornstarch + 1 tbsp water)
2 tbsp cooking oil
Preparations:
1. Defrost the scallop, blanch in boiled water for 3 minutes, drain and set aside
Steps:
1. Heat the wok with oil, add scallop, fry with medium heat, cover with lid and simmer for 30 seconds, lift the lid and fry the other side with medium heat, cover and simmer for 30 seconds again, lift the lid, fry until the scallop’s surface begins to crack, retrieve and set aside
2. Clean the wok, heat the wok, add ginger slices and saute
3. Add 2 tbsp cooking oil, switch to high heat, add garlic and saute
4. Add carrot, asparagus and fry briefly
5. Add scallop, hot water, condiments and fry evenly until asparagus softens
6. Add cornstarch mixture to make gravy
7. Turn off the gas, it’s done!
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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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What Makes HexClad the Absolute Best Cookware You Can Have in Your Kitchen?
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.
- HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
- Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.
In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.
Scallops en Croûte & white asparagus
Hey guys, in this video I make a delicious modern twist on a really classic. I'm going to cook some scallops en croûte with white asparagus, a potato mousseline and a magnolia beurre blanc. Really a great dish!
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Enjoy making this recipe!
Oven temperature: 230 degrees Celsius for 15 minutes
For the asparagus:
2 liters of water
10 grams of salt
For the roe crispy:
200 grams of boiled potatoes
40 grams of scallop roe
50 grams fish broth
The dough:
130 grams of flour
3 grams of salt
25 grams of water
65 grams of butter
20 grams of egg
Bon appetit!
Scallops And Asparagus Stir Fry
Learn How to Cook Scallops And Asparagus Stir Fry
Scallops and Asparagus Written Recipe:
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Pan-Seared Scallop with Asparagus Recipe [扇贝炒芦笋]
This elegant yet simple-to-prepare dish is a perfect choice for this Chinese New Year! The succulent scallops paired with crisp-tender asparagus is the true representation of blessings and reunion. Add bunashimeji mushroom to boost the flavour and add a chewy texture for an irresistible meal for the whole family. ????????✨
Shop now at Grocery Owl:
Serves: 4 pax | Preparation time: 30 minutes
Ingredient
- 7 tbsp KNIFE Premium Cooking Oil
- 1½ tsp of KNIFE Thai Fish Sauce
- 12 large frozen scallops, defrosted
- 10 plump stalks of Asparagus
- 100g carrots
- 2 cloves garlic, minced
- 3 pcs of ginger, minced
- 8 pcs of bunashimeji mushroom
- 1 ½ tbsp dried scallops in XO sauce
- ½ tsp salt
- ½ tsp sugar
- ½ cup water
- Cornstarch slurry: mix 1 tbsp cornstarch with 2 tbsp water.
Step 1: Prepare the ingredients
- Asparagus: Remove the old stems at the bottom. Peel the outer layer of the stem with a vegetable peeler to remove the fibrous part. Cut it diagonally, with each around 10cm long.
- Carrot: slice and die-cut into flowers.
Step 2: Cook and serve
- Scallops: Pat dry on a plate with the kitchen towel.
In a pan, heat up 3 tbsp Knife Premium Cooking oil. Add scallops and let it sear for 1 minute on 1 side, then flip to the other side to sear for another minute. Once both sides are nicely seared to golden brown, remove from pan and place on the serving plate.
- In a frying pan, boil 2L water. Add in salt and 2 tbsp Knife Premium Cooking oil. Add in the bottom parts of the asparagus stalk and carrot, and let it boil for 10 sec. Add in the top parts of the asparagus and boil for another 10 sec. Remove from the pan and set aside.
- In a clean frying pan, heat up 1 tbsp of Knife Premium Cooking oil. Fry the garlic and ginger till fragrant. Add dried scallops, cooked asparagus and carrots, and bunashimeji mushroom, then stir fry. Add in Knife Thai Fish Sauce, sugar and water. Once it simmers, add in some cornstarch slurry to thicken the gravy if necessary.
- For plating, garnish with ½ tsp of dried scallops in XO sauce and some cut corianders and spring onions once the scallops and asparagus are assembled.
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