Preparation Steps:

1. After thawing the scallops, use kitchen paper to dry them. Marinate the scallops with 1/3 teaspoon of salt, sugar, and chicken powder, along with 1/2 teaspoon of cornstarch and a little egg white for about 10 minutes.
2. Clean the asparagus and peel off the tough skin at the tail end. Cut each stalk diagonally into 3 small pieces.
3. Cut the three-color bell peppers into small cubes. Mince 2 small cloves of garlic, chop the ginger into rice-sized pieces, and cut the green onions into 1-inch lengths.
4. Boil water in a wok, add a little oil, and blanch the asparagus until about 70-80% cooked. Remove and set aside. In the same wok, add oil and return the asparagus, then add salt, sugar, cornstarch, and other seasonings. Set aside.
5. Sear the scallops over high heat until fragrant, about 6 minutes, until both sides are slightly golden, then remove.
6. In the wok, stir-fry the minced garlic, green onions, and ginger, then add the bell pepper cubes. Add the scallops and stir-fry until fragrant, gradually adding the sauce until thickened. Serve on a plate.