Sitr-Fried Scallops with Asparagus

In December of 2003 we had our office Christmas party at Panda Inn Restaurant in Pasadena and were all be-gifted with a copy of their 2002 Calendar with recipes from their restaurants' menu, which are more traditional and elevated than the fast food stuff you'd typically find at one of their Panda Express chains. This version is my adaptation of the Calendar's March recipe of "Sizzling Scallops with Asparagus" - easy to make, delicious, and perfect over steamed white rice.

INGREDIENTS: 

1 lb. jumbo sea scallops

1 cup cornstarch

3 cups vegetable oil

Marinade:

1/4 tsp. kosher salt

1 egg white

1 tsp. cornstarch

1 tsp. vegetable oil

Vegetables:

2 tsp. minced ginger

2 scallions, finely chopped

3 cloves garlic, minced

2 cups asparagus, cut into 1" sections

1/4 cup thinly sliced onion 

1 small Fresno or jalapeño chili, seeded and thinly sliced

Sauce:

3/4 cup chicken broth (3/4 water + 1 tsp. chicken powder)

1 tbsp. water

1 tbsp. cornstarch

1 tbsp. sesame oil

2 tbsp. soy sauce

1 tsp. sugar

1 tbsp. rice wine

1/8 tsp. white pepper

1/2 tsp. Sriracha or chili garlic sauce

8 Thai basil leaves

1 tbsp. shredded scallions for garnish

1. Pat the scallops dry with paper towels and place in a bowl; add the marinade ingredients and stir gently to combine. Cover with plastic wrap and let marinate for two hours in the refrigerator.

2. Place 1 cup of cornstarch on a plate, then add the marinated scallops. toss lightly to coat on all sides.

3. Bring 3 cups of oil in a large pan or wok over high heat until the temperature reaches 360. Add the scallops using tongs. Fry for 2-3 minutes, turning scallops over with tongs once or twice, until lightly browned. Remove the scallops to a plate and set aside.

4. Pour out all but 1 tbsp. oil from the pan; bring up to heat and add the vegetable mixture. Saute briefly for about 30 seconds, then add the sauce ingredients. Bring to a boil and cook until the mixture has thickened, about 20-30 seconds, then stir in the basil leaves.

5. Add the scallops to the pan, toss to coat, and turn off heat. Immediately plate and garnish with extra basil leaves and scallions, as desired. Serve with steamed white rice.