Ingredients

1 1/2 tablespoon oil

400 gram scallops, with roe attached

1 large red capsicum, seeded, cut into strips

1 bunch asparagus, trimmed, cut diagonally into 4cm lengths

4 piece fresh ginger, peeled, cut into matchsticks

2 clove garlic, crushed

1/4 cup teriyaki sauce

1 tablespoon sherry

4 green onions, sliced diagonally

steamed rice, to serve

Method

1.In a wok or large frying pan, heat two teaspoons of oil on high. Add half the scallops and stir-fry for 2-3 minutes until just cooked through. Remove from the wok. Repeat with another 2 teaspoons of oil and the remaining scallops.

2.Heat the remaining oil in the wok on high. Add capsicum, asparagus, ginger and garlic. Stir-fry 1-2 minutes until just tender. Add the teriyaki sauce and sherry, tossing 1 minute.

3.Return the scallops to the wok with the green onions. Toss to combine. Serve stir-fry with rice.

Women's Weekly Food