{"id":9915,"date":"2017-07-14T06:31:46","date_gmt":"2017-07-13T22:31:46","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=9915"},"modified":"2023-01-19T00:40:42","modified_gmt":"2023-01-18T16:40:42","slug":"scallops-with-asparagus","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/scallops-with-asparagus\/","title":{"rendered":"Seared Scallops with Asparagus"},"content":{"rendered":"

Seared Japanese Scallops with Asparagus: These savoury and oh-so-tender Japanese scallops go perfectly with the crunchy natural sweetness of fresh asparagus, which helps to balance out the dish. It may be costly though, so reserve this dish for a special occasion!<\/strong><\/p>\n

This recipe is WAY overdue, since we first posted about it on Facebook. Why? If you have been following our Facebook<\/a> page you will know that we have launched our very own line of\u00a0durian pudding\u00a0dessert. So things have been very busy but also very exciting!<\/p>\n

Also, my mum Bee Leng has also been invited as a guest in a local cooking show which is coming up soon! We can’t reveal details yet, but needless to say, we are very excited and humbled by the latest developments and progress in our slightly-under-a-year-old blog. We remain forever grateful to all our wonderful supporters, especially our earliest fans<\/strong> who watched us grow from 0 to over 7,600\u00a0Facebook<\/a> followers during this time. Thank you all!<\/p>\n

(UPDATE 1: Bee Leng’s episode on Channel 8’s <Ah Ma Can Cook>\u00a0show is now available on toggle! Click here to watch<\/a>!)<\/strong><\/p>\n

Cooking with Scallops<\/strong><\/h2>\n

Announcements now out of the way, so let’s get back to the recipe! One of Bee Leng’s friends gave her a packet of Fukuyama Frozen Japanese Scallops, so we were very excited to try it out. My mum decided to pair these large succulent Japanese scallops with crunchy asparagus for our dinner!\"Seared<\/p>\n

This is a photo I took of the scallops when I took it out of the bag. Look how huge and succulent they look! I was super excited at the prospect of biting into such a large scallop. But my mum then told me that the scallops would reduce in size after cooking because of the high water content<\/strong>. Of course she was right, but the scallops were nonetheless very good sized, so I’m not complaining!<\/p>\n

A word about cooking scallops.\u00a0Scallops are best seared or grilled on each side. But its not easy to cook scallops well. If you are not used to handling scallops, you may have a tendency to overcook the scallops, making them rubbery and unpalatable<\/strong>. This would be a great waste because scallops, whether fresh, frozen or dried, are very expensive. So do pay special attention to Bee Leng’s recipe instructions below for searing the scallops!<\/p>\n

You will notice that this recipe uses minimal seasoning. That is because scallops have a sweet, mild flavour that taste best on its own without\u00a0any additional flavouring\u00a0which\u00a0can be too overwhelming. It is still best to simply enjoy the scallop’s natural flavour, because that’s what we are paying for!<\/p>\n

Cooking with Asparagus<\/h2>\n

As for the asparagus, its important that you choose asparagus that is not too old and they tend to be very fibrous. Wikihow has a pretty good guide for how to choose asparagus<\/a>\u00a0here. But just to add some local context, you are better off choosing the Mexico asparagus rather than the Thailand asparagus, as it is thicker, crunchier and has a more substantial bite<\/strong> after cooking. Also, make sure that you cut off the tough lower part of the stem (starting 4cm from the bottom) which tend to be pretty fibrous and can ruin the whole dish!\"Seared<\/p>\n

>>Get more Chinese New Year Recipes<\/a>\u00a0here<\/h2>\n

Now to the most exciting part of all. The finished product – presenting our Seared Japanese Scallop with Asparagus! Admittedly, the photography is not the best because of less than ideal lighting (it was already sunset by the time mum finished cooking this dish and I started the photo shoot). But it was truly delicious and succulent, a dish worth waiting for a special occasion to eat. If you love seafood, its totally worth trying out this recipe on the next special occasion at home!<\/p>\n

\"Seared\"Seared<\/p>\n

Hope you enjoy this recipe, and please leave us a comment below if you have any questions, suggestions or feedback for us!<\/p>\n

<\/div>
\n
\"Seared<\/a><\/div>\n<\/div>\n
\n\t

Seared Japanese Scallops with Asparagus<\/h2>\n\t