Scallops with asparagus kimchi

Name: Scallops with asparagus kimchi
Ingredients: 5 g Fresh ginger; 400 g White asparagus; 15 ml Sesame oil; 5 g Garlic; 5 g Sugar; 15 ml Rice vinegar; 15 ml Fish sauce; 20 g Gochugaru; 4 Scallops

Pan-seared scallops with fresh asparagus kimchi, flavored with gochugaru, ginger, and sesame oil.

Ingredients

5gFresh ginger

400gWhite asparagus

15mlSesame oil

5gGarlic

5gSugar

15mlRice vinegar

15mlFish sauce

20gGochugaru

4Scallops

Preparation

Cut the peeled white asparagus into thin ribbons or pieces.
Mix the gochugaru, fish sauce, sugar, garlic, ginger, and rice vinegar into a marinade.
Add the asparagus and let it marinate for at least 30 minutes (light kimchi).
Pat the scallops dry and sear them briefly (1–2 minutes per side) in a hot pan.
Serve the scallops on the asparagus kimchi and drizzle with sesame oil.