Stir-Fried Asparagus & Scallops On Cool Pasta
|Capellini/Coil vermicelli||8 Ounce|
|Bay scallops/Sea scallops||8 Ounce, rinsed and drained|
|Salad oil||3 Tablespoon|
|Asparagus spears||1 Pound, tough ends snapped off, spears cut diagonally into 1/4 inch thick, 2 inch long slices|
|Garlic||1 Clove (5 gm), minced / pressed|
|Minced fresh ginger||1 Tablespoon|
|Rice vinegar/1/2 cup white wine vinegar mixed with 1 teaspoon sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Oriental sesame oil||1 Teaspoon|
In a 5- to 6-quart pan, cook capellini in 3 quarts boiling water just until barely tender to bite (about 3 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
Place in a shallow dish.
If using sea scallops, cut scallops into 1/2-inch pieces.
Place a wok or wide frying pan over high heat.
Add 1 tablespoon of the salad oil, then asparagus; stir to coat with oil.
Add 3 tablespoons water; cover and cook just until asparagus is tender-crisp to bite (2 to 3 minutes).
Lift out asparagus and spoon over pasta.
Add remaining 2 tablespoons salad oil, garlic, ginger, and scallops to pan.
Cook, stirring, until scallops are opaque throughout; cut to test (2 to 3 minutes).
Add vinegar, sugar, soy, and sesame oil; cook, stirring, just until sugar is dissolved.
Pour over pasta mixture.
If made ahead, cover and refrigerate for up to 4 hours.