Instructions: Drop the scallops into a pot of boiling water and cook over high heat until the water comes back to a boil. Remove the scallops, drain, and set aside on a plate.

Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water. When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set aside.

Heat the peanut oil in a preheated wok until the oil begins to smoke. Saute the ginger and garlic for 3 to 4 seconds.

Add the scallops and stir-fry over high heat for 30 seconds. Sprinkle on the rice wine then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the ingredients quickly together to combine.

Add the chicken broth, salt, pepper, and the sugar and toss together for 30 seconds.

Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the macadamia nuts and scallions and serve immediately.

This recipe yields 4 to 6 servings.

Comments: Apart from the Chinese having a natural love of fish and seafood, economic reasons have made these two foods important staples in China. Among the shellfish eaten most are shrimp (prawns), crabs, lobsters, abalone and scallops. Scallops are highly regarded and carefully prepared to bring out their delicacy. Dried scallops are a special delicacy used specifically for various dishes and commanding a fearsomely high price.

This dish of fresh scallops and asparagus with macadamia nuts is a fairly modern interpretation which with its use of nuts bears the unmistakable stamp of Cantonese cuisine.

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