Sautéed Scallops with Fresh Asparagus Recipe

Sautéed Scallops with Fresh Asparagus



The summer months are the perfect time to eat light and healthy dishes – with asparagus and scallops being two top favourite ingredients. Sautéed Scallops with Fresh Asparagus (£16.20) is one of Royal China Fulham’s most popular dishes at this time of year.


Why not try this simple recipe by Vincent Chen, Head Chef at Royal China Fulham? His delicious creation takes only minutes to prepare and is low in calories, yet is packed full of flavour.


Serves 2


·      Asparagus – 8 stalks sliced into 4 pieces each

·      Carrot – 1 medium sized, chopped into an elegant design

·      Baby mushrooms – 2 quartered

·      Garlic – 1 clove finely chopped

·      Salt, sugar and white pepper – a small pinch of each



·      Heat the Olive Oil in a wok

·      Sautee the garlic until soft and golden

·      Add the scallops and fry for one minute on each side

·      Place the Asparagus and Carrot in the Wok and continue to stir-fry for 30 seconds

·      Add salt, sugar and white pepper to taste

·      Display on individual plates and serve



Royal China Fulham, 805 Fulham Rd, Fulham, London SW6 5HE



For further information or photography, please contact:

Jamie Burnett at Luxe PR on 020 7368 3330 or

July 2018


Hala El-ShafieComment