Scalloped asparagus

1 tsp peanut oil.
2 garlic cloves, finely chopped.
1 tsp fresh grated ginger.
1\4 tsp cayenne.
200g[1\2lb] sea scallops.
300g asparagus, sliced into 1\2in. Pieces
1 scallion, sliced into 1\2 in. Pieces
1 tsp no-salt seasoning.
1 Tbs saki.
1 tsp cornstarch.
1 Tbs water.
2 Tbs toasted sesame seeds.

Trim the white ends off the asparagus.
Sauté garlic, ginger, cayenne and scallops in skillet for two minutes, remove and set aside.
Stir fry the asparagus and scallions for 3 minutes then return the scallops and cover the skillet over low heat for 1 minute while you prepare thickening sauce.

Thickening sauce:

Mix water, cornstarch, saki and no-salt seasoning in a small bowl until smooth.

Remove skillet from heat and stir in the thickening sauce.
Return skillet to heat until sauce thickens.
Serve and garnish with sesame seeds.