10 oz. deep frozen scallops
1/2 c. cashew nutmeats
5 oz. fresh asparagus (sectioned)
1 sm. pear (skin and core removed, slice thickly)
1 tsp. ginger (diced finely)
4 stalks green onion (sectioned)

SEASONING:

1 tsp. wine
Pinch of pepper
1/4 tsp. salt
3/4 tsp. corn flour

SAUCE:

Pinch of sesame oil
Pinch of pepper
1/3 tsp. salt
1/3 tsp. sugar
2 tbsp. water
1 tsp. corn flour

Marinate scallops with seasoning for 10 minutes. Put asparagus in boiling water for cook for 1 minute. Take out and rinse in cold water. Drain.

Boil 4 cups of water. Add 1/2 tablespoon of vinegar. Put in scallop and blanch for about 1/2 minute. Take out and drain. Saute in warm oil.

Stir fry asparagus, ginger and green onion thoroughly with 3 tablespoons oil. Add scallops and sprinkle with wine. Put in pear and add in sauce. Bring to boil. Add nuts and mix well.