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4.86 from 14 votes
Scallops as Starter with Asparagus
Scallops with soy sauce and asparagus "Asian" as starter, recipe by Thomas Sixt.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Fish and Seafood Recipes, Starter & Appetizer
Cuisine: Asian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Portions
Calories: 322kcal
Author: Thomas Sixt
  • 8 pc scallops
  • 12 pc shiitake mushrooms
  • 1 bunch green asparagus
  • 1 pc spring onion
  • 2-3 tbs soy sauce
  • 1-2 tbs Mirin sweet rice wine
  • 1 tbs sun flower oil
  • some sesame oil
  • Wash and dry the scallops and prepare them for frying.
  • Place a pan on top and heat, place a steam pot with water on top and bring water to the boil.
  • Lightly peel the green asparagus on the underside, cut into approx. 3 cm long pieces and cook until al dente in a steamer.
  • Cut the shiitake mushrooms into strips and sauté vigorously in the pan with a little sunflower oil. Allow the mushrooms to take on colour and slide them onto one side of the pan.
  • Fry the prepared scallops in the pan on both sides.
  • Cut the spring onion into fine strips.
  • Add the cooked asparagus to the pan with the other ingredients, deglaze with mirin and soy sauce and glaze over high heat.
  • Arrange mushrooms and asparagus on plates, add scallops and decorate with spring onion rings.
  • Sprinkle with sesame oil and serve.

6. Decoration Tips for Starter with Scallops

You can add young, freshly fried garlic. After frying, lightly salt the garlic. Sesame black and brown is also very good, goji berries would bring some red on the plate. Also tomato cubes are another possibility.

7. Calories of the Starter with Scallops

Nutrition Facts
Scallops as Starter with Asparagus
Amount Per Serving
Calories 322 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 40mg13%
Sodium 1634mg71%
Potassium 656mg19%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.