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Asparagus Scallop Stir-Fry Recipe

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With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky

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Asparagus Scallop Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 pound bay scallops
3 tablespoons cornstarch
2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups cut fresh asparagus (2-inch pieces)
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
Hot cooked rice, optional

Directions

If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside.
In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside.
In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1-1/4 cups (calculated without rice) equals 294 calories, 12 g fat (1 g saturated fat), 40 mg cholesterol, 1,153 mg sodium, 23 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Asparagus Scallop Stir-Fry in Simple & Delicious March/April 2009, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Asparagus Scallop Stir-Fry (4)

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Asparagus Scallop Stir-Fry

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Reviewed on Sep. 22, 2010 by rachelayne

This recipe was great! iadded red pepper flakes to the sauce and a little lemon juice on the cooked vegetables. I can not wait to make it again!

Reviewed on Feb. 21, 2010 by emilyditre

Very good! I added red pepper flakes along w/ the almonds for an extra kick.

Reviewed on Feb. 28, 2009 by nleather

I loved this recipe. I left out the almonds and added carrots, and it was wonderful.

Reviewed on Feb. 23, 2009 by cindyb925

OMG, this was awesome. It was easy to make and was absolutely fantastic. I made it exactly as the recipe called for. According to my boyfriend this recipe is definately a keeper.