Scallop starter with asparagus

Ingredients

• 8scallops
• 12shiitake mushrooms
• 1 bunchgreen asparagus
• 1spring onion
• 30–45 ml (2–3 tbsp)soy sauce
• 15–30 ml (1–2 tbsp)mirin
• 15 ml (1 tbsp)sunflower oil
• a littlesesame oil

Instructions

1. 1

   Prepare the ingredients

   Set out all the ingredients. Rinse the scallops, pat them dry and have them ready to fry. Set a frying pan on the hob to preheat, and bring water to the boil in a steamer.

2. 2

   Check the asparagus

   If the asparagus is particularly young, it does not need peeling.

3. 3

   Peel the asparagus

   If you are using standard shop-bought green asparagus, peel it before cooking.

4. 4

   Steam the asparagus

   Cut the prepared asparagus into pieces about 3 cm long and steam until tender but still firm.

5. 5

   Slice the mushrooms

   Cut the shiitake mushrooms into strips.

6. 6

   Brown the mushrooms

   Fry the mushrooms vigorously in the pan with a little sunflower oil. Let them take on a good colour, then push them to one side of the pan.

7. 7

   Fry the scallops

   Place the prepared scallops in the pan and fry them.

8. 8

   Slice the spring onion

   Cut the spring onion into fine strips.

9. 9

   Turn the scallops

   Turn the scallops over and fry the second side.

10. 10

    Add the asparagus

    Add the cooked asparagus to the pan with the other ingredients.

11. 11

    Glaze with mirin

    Deglaze the pan with the mirin and toss the ingredients to glaze them. Teriyaki sauce can be used instead of the mirin and soy sauce.

12. 12

    Glaze with soy

    Add the soy sauce and glaze the ingredients over a high heat.

13. 13

    Plate the vegetables

    Arrange the mushrooms and asparagus on warmed plates.

14. 14

    Plate the scallops

    Add the scallops and decorate with rings of spring onion.

15. 15

    Add asparagus tips

    Arrange the attractive asparagus tips on the plates.

16. 16

    Finish and serve

    Drizzle with sesame oil and serve.

What is this scallop starter?

This is a quick seafood starter pairing seared scallops with green asparagus and shiitake mushrooms. Its Asian-style finish comes from a glaze of soy sauce and mirin rather than from a single named regional tradition.

The combination works because the scallops bring a delicate sweetness, while mushrooms add savoury depth and asparagus keeps the plate fresh. A little sesame oil finishes the dish with a fragrant note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 18g protein, 15g carbs, 13g fat.

The scallops provide most of the protein, while the asparagus and mirin contribute some of the carbohydrates. Most of the fat comes from the sunflower and sesame oils, with the soy sauce contributing salt. To make this starter part of a fuller meal, serve it with a grain such as rice and an extra portion of vegetables.

Choosing the key ingredients

Scallops: Choose fresh or thawed scallops and dry them well before cooking. Excess moisture makes it harder for them to brown in the pan.

Asparagus: Young, slender spears may not need peeling; thicker, standard spears can be peeled so their stems cook evenly. Keep the tips intact for the final presentation.

Shiitake: Slice the mushrooms into strips so they brown readily and are easy to serve alongside the asparagus.

Getting the pan work right

Mushrooms first: Give the shiitake enough room and a hot pan so they colour rather than steam. Once browned, move them aside to make space for the scallops.

Scallops next: Pat them dry and cook them in the hot pan, turning them to brown the second side. The recipe does not give a set cooking time, so watch for colour and avoid leaving them on the heat longer than needed.

Keeping the asparagus tender

Cut the asparagus into pieces about 3 cm long before steaming. Cook it until tender but still firm, as it will go back into the hot pan with the other ingredients.

Add the cooked asparagus after turning the scallops. This lets it warm through and pick up the glaze without losing its bite.

Making the glossy glaze

Mirin: Add it to the pan to deglaze, then toss the ingredients so the liquid coats them. Soy sauce follows, with the pan kept over high heat for glazing.

Soy sauce: Start within the stated range and taste as you go, since brands vary in saltiness. The method also suggests teriyaki sauce as an alternative to the mirin and soy sauce.

Serving the starter

Warm plates help keep this small, quickly cooked dish pleasant to eat. Arrange the mushrooms and asparagus first, then add the scallops.

Finish with fine spring onion strips, the reserved-looking asparagus tips and a drizzle of sesame oil. Serve straight away while the scallops and vegetables are hot.

Recipe notes & tips

• Pat the scallops dry before they go into the pan.
• Preheat the steamer while you prepare the vegetables to keep the cooking moving.
• Peel thicker asparagus stems, but leave particularly young spears unpeeled.
• Let the shiitake brown well before pushing them aside.
• Add the soy sauce gradually and taste, as its saltiness varies between brands.
• Drizzle on the sesame oil just before serving so its aroma stays noticeable.

Variations

• Use teriyaki: Replace the mirin and soy sauce with teriyaki sauce, as suggested in the method.
• Add ginger: Finely grate a little ginger into the pan as the mushrooms brown for a sharper aromatic note.
• Try oyster mushrooms: Slice them into strips and brown them in place of the shiitake.
• Add chilli: Scatter a little sliced fresh chilli over the plated dish for heat.
• Serve with rice: Add cooked rice alongside to make the starter more substantial.

Common mistakes to avoid

• Wet scallops: They are less likely to brown; pat them thoroughly dry before frying.
• Pale mushrooms: They can steam instead of colour; fry them vigorously and let them take on colour before moving them aside.
• Overcooked asparagus: It can turn soft when returned to the pan; steam it only until tender but still firm.
• Crowded pan: Ingredients may cook unevenly; move the mushrooms aside as directed to make room for the scallops.
• Too much soy sauce at once: The glaze may become overly salty; add it within the stated range and adjust to taste.

How to store

Refrigerate leftovers promptly in a covered container and use within 1 day for best quality. Reheat gently in a pan until hot, taking care not to cook the scallops for long or they may become tough.

Frequently asked questions