How to Make Favorite Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce

Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Simple Way to Prepare Ultimate Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce using 6 ingredients and 3 steps. Here is how you can achieve it.

When I bought baby scallops from a greengrocer in my neighborhood that also sells seafood, he store owner told me that they're delicious stir fried with butter and soy sauce. So I tried it out.

Once you add the butter and soy sauce, finish up quickly.
Otherwise the flavour of the scallops, butter and soy sauce will evaporate.. Recipe by Okogemaru

Ingredients and spices that need to be Get to make Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce:

1. 16 Baby scallops
2. 4 spears Asparagus
3. 2 tbsp White wine or sake
4. 1 Butter
5. 1 to 1 1/2 tablespoons Soy sauce
6. 1 dash Vegetable oil

Instructions to make Stir Fried Baby Scallops and Asparagus with Butter and Soy Sauce

1. Boil the asparagus briefly so that it's still crisp, and cur diagonally into pieces.
2. Heat the vegetable oil in a frying pan and put inthe scallops. When they are cooked a bit, add the white wine (or sake), put on a lid and seam-cook them.
3. Add the asparagus while there's still a little wine left in te pan. Add the butter and soy sauce, coat the scallops and asparagus with them and serve.

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