Step 1

Thaw the frozen scallops until they are back to room temperature.

Step 2

Clean and pat dry with a kitchen towel.

Step 3

Season with salt and black peppers on both sides.

Step 4

Heat the vegetable oil over medium heat. Place the scallops in the pan, undisturbed, and let it sear on one side for about one minute. Then, flip the scallops and sear on the other side until golden.

Step 5

Remove them immediately from heat once the scallops are well-seared to avoid over-cooking.

Step 6

Heat some oil in a pan over low heat to saute garlic and ginger until they turn aromatic.

Step 7

Add the asparagus and carrots to saute over medium to high heat for a minute. Season the asparagus with salt and pepper along the way.

Step 8

Add a few tablespoons of water and then steam them with the lid on for a minute.

Step 9

Season the asparagus with oyster sauce, light soy sauce, and Shaoxing wine. Add the garlic and ginger back to the pan if you have to remove them earlier.

Step 10

Constitute a cornstarch slurry with one teaspoon of cornstarch and two tablespoons of cold water.

Step 11

Pour the cornstarch slurry into the pan, and keep stirring until it starts to thicken.

Step 12

Lastly, add a teaspoon of sesame oil, mix well and transfer the asparagus and carrots to the serving plate.

Step 13

Add a small dollop of XO sauce to each scallop. Serve.