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| Pan-fried Asparagus, Scallop with Perilla Salsa |
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| Pan-fried Asparagus, Scallop with Perilla Salsa |
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Ingredients
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| 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 |
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Marinade
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Salt some, Black Pepper some
Seasoning: Del Monte Pineapple Ketchup 1 tsp, Black Vinegar 1 tsp, Sugar 1/2 tsp, Salt 1/3 tsp
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Steps
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Cook marinated scallop and asparagus over medium heat until golden. Set aside. |
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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. |
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