SAUCE:

1 tsp. cornstarch
1/4 tsp. baking soda
2 tbsp. cold water
1/2 tbsp. dry sherry
1/4 tsp. sugar
1/8 tsp. white pepper
1/2 tbsp. fresh scallions

FOR THE SCALLOPS:

1 lb. fresh asparagus
4 tbsp. corn, vegetable or safflower oil
1 tsp. minced fresh garlic (about 2 lg. cloves)
1 tsp. salt
1 tsp. ginger root, grated
1/2 lb. fresh bay scallops, uncooked
2 tbsp. cold water

Combine sauce ingredients in a cup or small bowl and mix until smooth. Wash asparagus stalks and snap off tough ends. Slice stalks diagonally into 2 inch lengths. Set aside. Wash scallops, drain and dry well with paper towel. Heat skillet or wok on high for 30 seconds. Add 2 tablespoons of oil to coat skillet and heat for 30 seconds longer. Add garlic and salt. Stir, toss for 15 seconds. Add asparagus. Stir, toss for 1 minute. Add 2 tablespoons cold water and cook for 1 minute longer. Remove to serving platter. Swirl 2 tablespoons oil in hot skillet for 30 seconds. Add ginger and stir-fry for 15 seconds. Add scallops. Stir, toss for about 2 minutes until cooked. Add sauce. Stir, toss for 30 seconds. Add reserved asparagus. Blend well. Transfer to serving platter.

It is so hard to find a good recipe for scallops, and I happen to be especially fond of them. When I found this one, I was delighted. As for asparagus when it is in season they are so good it's nice to prepare them in different ways.

I like this dish because I feel very diet controlled when I make it.