Monday 1 February 2016

Warm Scallops with Asparagus Fruity Salad & $500 Paypal CASH Giveaway!

Scallop is one of our favourite CNY home-cooked dishes as it sounds auspicious like (带带)'代代平安' "peace to every generation" in Mandarin and Cantonese.  I usually make stir-fry scallops with asparagus for our CNY celebration dish. With my previous attempt in making warm salad here and Abalone Salad, so I tried out and 'agak-agak' guesstimate the taste and ingredients for this Warm Scallops with Asparagus Fruity Salad.

I like that this salad dish serves during CNY celebration that's full of auspicious symbolic:
Asparagus & Pear 芦笋 & 梨  = '顺顺利利' proceed smoothly in whatever you do
Scallop 带子 = '代代平安' peace to every generation
Pineapple 黃梨  = 旺来 <ong lai in dialect> wealth bestowed 
Pomelo 柚 = 有 / 又 again & again ... thought to bring continuous prosperity. The more you eat, the more wealth it will bring.

Warm Scallops with Asparagus Fruity Salad
Serves 4
Ingredients :
Baby Asparagus 120g
Large Frozen Scallops about 18 pcs
Pineapple 2 fresh large slices (use canned pineapple if you prefer)
1 large China Pear - cored and peeled
Dash of pepper & salt
1 tablespoon Extra Virgin Olive oil

Salad dressing: Lemon Honey Vinaigrette
Juice of 1 large Lemon
1 tablespoon Honey
1 tablespoon Extra Virgin Olive oil
1 teaspoon Dijon wholegrain mustard
Dash of pepper & salt
Pomelo - some for garnishing

Method :
1) To save time, thaw the scallops (in steps 3 & 4) and prepare the salad dressing in advance. Put all the dressing ingredients in a screw-top jar and shake until well combined. Season with pinch of salt and dash of pepper. Chill for 1 - 2 hours.

2) Cut the fruits (pineapple and pear) in bite sizes. Chill the cut fruits in fridge.

3) Thaw the scallops. Rinse well and pat dry with few layers of kitchen towels. Do not cover, refrigerate the scallops for 30 minutes to dry.

4) Season the scallops with dash of salt and pepper to taste.

5) Saute non-stick pan over medium-high heat. Add olive oil to the pan. Add in the scallops, set in a single layer in the pan. Cook 2 to 3 minutes, until bottom of each scallop is nicely browned. Turn scallops over and cook for another 2 to 3 minutes until they're firm and nicely browned.

6) Wash, rinse and drain the asparagus in colander.  Trim and discard about 1/2 inch of bottom stalk. Cut length wise about 2 inches long.

7) Meanwhile, prepare a small pot of boiling water and an ice bath (a bowl full of ice and water). Blanch the asparagus in boiling water for about 1 minute and quickly remove them from the boiling water and plunge them into the ice bath for about 15 seconds and drain.
(this act is called “shocking”). 
Blanching and shocking allows the partially cooked vegetables to cool quickly so they retain their crunch. 

To serve the salad, arrange the cut fruits and asparagus on a big serving plate. Top with the scallops and garnish with some pomelo. Pour the chilled lemon honey vinaigrette dressing and gently toss until just combined.

Warm tangy salad with natural juicy fruity sweetness.  My big kids gave big thumbs up for this :) Happy ^-^! I'm sure this salad will be well liked by everyone (from young to old) in the family. Do give it a try if you intend to dish up for CNY celebration.
Enjoy !

Counting down to CNY2016 ... here's a gentle reminder ... a chance to *win a S$500 Ang Pow as we usher into CNY2016 ^-^!

To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a S$500 ang pow! (Terms and Conditions Apply).

To enter, please complete the Rafflecopter below : 

a Rafflecopter giveaway

This giveaway is brought to you by :

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee's Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected.

This giveaway is opened to ALL International participants! Take part and maybe you will be the lucky winner ! 
Closing on 3rd February !

大吉大利  万事如意
猴年行大运旺来发大财 ! 

Linking this post to Cook & Celebrate Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids


  1. This comment has been removed by a blog administrator.

  2. Such an auspicious and delicious dish! Wishing you and your family a prosperous Chinese New Year! :D

    1. Hi Jasline,
      Thanks and you too have a Blessed Lunar New Year!

  3. Hi Karen,

    I know... Chinese cooking is always agak agak one but you did well writing down the concise steps of cooking this super auspicious dish :) Thanks for sharing this lovely recipe :)


    1. Thanks for the compliments,Zoe :)

    2. Hi Karen,

      Gong Xi Fa Cai to you and your family!!! Huat ah... and so must buy more 4D :p


  4. This looks so yummy, and I love that you shared the auspicious meanings of each ingredient in this dish, Karen! Now I know! ^.^

  5. Hi Karen, love scallops and this looks like a wonderful meal.

  6. Hello Karen, its a delicious dish. Wishing you and family a Happy and Blessed Chinese New Year 2016!

    1. Thanks Nancy and the same blessing to you too ^-^!

  7. Hello Karen, its a delicious dish. Wishing you and family a Happy and Blessed Chinese New Year 2016!

  8. this is yummy.. and very easy to cook..

  9. I give it a BIG thumbs up too, Karen! Pineapples and Scallops are a favorite of mine anyway. Put them in a fruity salad with tangy dressing and I'm in heaven!

    Thank you so much for sharing, Karen...Happy New Year to You and Yours!!!

    1. You're welcome, Louise ! I'm with you love tangy dressing.


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.