Stir-fried Scallops with Asparagus and Mushroom in Truffle Oil

We love this delish creation from Hukama
Monday , 09 July 2012
Stir-fried Scallops with Asparagus and Mushroom in Truffle Oil
Stir-fried Scallops with Asparagus and Mushroom in Truffle Oil

Stir-fried Scallops with Asparagus and Mushroom in Truffle Oil

Serves 4

Ingredients                              
880g fresh scallops
100g shiitake mushrooms, diced                     
100g button mushrooms, thinly diced
100g crab mushrooms, thinly diced
200g green asparagus
40g carrot
30g onion, chopped
30g garlic, chopped
15g salt
12g sugar
80ml truffle oil
40ml frying oil
25g potato starch

For The Marinade
20g potato starch
6g salt
4g sugar   

Method
1.
Clean the scallops and then marinate in the fridge for 30 minutes.
2. Boil the scallops for 1 minute, then drain.
3. Heat up a wok, add the oil and sauté the onions and garlic. Add the mushrooms, asparagus and scallops and cook for 2 minutes. Add the salt and sugar. 
4. Cook for another minute and then add the potato starch to thicken.
5. Drizzle with truffle oil.

INFO: Hukama, The Address Downtown Dubai, open daily from 6.30pm to 11pm, 04 888 3444, dine@theaddress.com, www.theaddress.com.

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