| Scallops, dab dry with paper towels, lightly season with salt and black pepper (to be pan-seared); Asparagus, rinsed and remove fibrous layers off the stem with a small paring knife, then thinly sliced at the bias; 1 clove garlic finely minced; 1/2 tsp minced ginger; 1-2 tbsp whisked egg (Note1: if you want pure white gravy for presentation purpose, separate egg yolk and white and use only the egg white. Note2: remaining egg can be fried, then "slivered" as egg strips as garnish for the same dish); salt and white pepper to taste; 2 bowls of cooked brown/white rice (long-grain or short-grain, your preference) |
1/3 scallops |
$9.99 per pound
|
$0.21 |
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