Pan-fried Asparagus, Scallop with Perilla Salsa
Pan-fried Asparagus, Scallop with Perilla Salsa
   
Ingredients
Del Monte Sliced Pineapple (diced) 2 tsp, Del Monte Peeled Diced Tomatoes 2 tsp, Del Monte Whole Kernel Corn 2 tsp, Hokkaido Scallop 3 pcs, Asparagus 3 pcs, Perilla leaf (shredded) 3 slices, cucumber dices 2 tsp
 
Marinade
Salt some, Black Pepper some
Seasoning: Del Monte Pineapple Ketchup 1 tsp, Black Vinegar 1 tsp, Sugar 1/2 tsp, Salt 1/3 tsp
 
Steps
1.
Cook marinated scallop and asparagus over medium heat until golden. Set aside.
2.
Mix with pineapple dices, diced tomatoes, corn, perilla leaf and cucumber dices well. Add pineapple ketchup and other seasoning then mix well. Drizzle over scallop. Ready to serve.