Recipe of the week: Sautéed Scallops with Fresh Asparagus
The summer months are the perfect time to eat light and healthy dishes – with asparagus and scallops being two top favourite ingredients. Sautéed Scallops with Fresh Asparagus (£16.20) is one of Royal China Fulham’s most popular dishes at this time of year.
Why not try this simple recipe by Vincent Chen, Head Chef at Royal China Fulham? His delicious creation takes only minutes to prepare and is low in calories, yet is packed full of flavour.
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
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.