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Behind the ingredient.

The Scallop:

Scallops most typically are available in two variety, bay scallops and sea scallops; with the bay scallop being the smaller of the two. These mollusks can be found in all of the world's oceans and inerestingly enough, are the only migratory bivalve.

Stir-Fried Scallops and Asparagus

Ingredients:

1 ½ pounds scallops

1 cup teriyaki sauce

1 tablespoon oil

12 oz asparagus, sliced diagonally into 2 inch pieces

Instructions:

1. Marinate scallops in teriyaki for 1 hour.

2. Heat the oil to medium-high. Drain scallops, reserving ½ cup teriyaki. Cook about 2 minutes or until cooked through. Reserve.

3. Add asparagus to pan and cook 3 minutes. Reserve.

4. Pour reserved teriyaki in pan and reduce by half. Return scallops and asparagus to skillet and glaze with sauce.

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