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Scallops and Asparagus Stir-Fry Recipe

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Savory scallops, crisp-tender asparagus and juicy cherry tomatoes blend together beautifully in this fresh-tasting stir-fry from Lisa Lancaster of Tracy, California. Sesame oil and soy sauce delicately accent the colorful combo that's festive enough to serve when company comes.

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4 Servings
Prep/Total Time: 10 min.

Ingredients

3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon cornstarch
3/4 cup chicken broth
1 teaspoon reduced-sodium soy sauce
3/4 pound sea scallops, halved
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons canola oil
1 cup halved cherry tomatoes
2 green onions, sliced
1 teaspoon sesame oil
1/8 teaspoon pepper
2 cups hot cooked rice

Directions

Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup stir-fry mixture with 1/2 cup rice) equals 215 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 314 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.

Scallops and Asparagus Stir-Fry published in Light & Tasty February/March 2002, p12