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Stir-Fried Scallops and Asparagus Recipe

Photo by: Taste of Home Stir-Fried Scallops and Asparagus Recipe

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. #151;Barbara Schindler of Napoleon, Ohio

This recipe is:

Healthy

Quick

Diabetic Friendly

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Stir-Fried Scallops and Asparagus Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 package (3 ounces) chicken ramen noodles
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, julienned
1 tablespoon olive oil
3 green onions, thinly sliced
1 garlic clove, minced
1 pound sea scallops, halved horizontally
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon hot pepper sauce

Directions

Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.
Meanwhile, in a nonstick skillet or wok, stir-fry asparagus and red pepper in oil for 2 minutes or until vegetables are crisp-tender. Add green onions and garlic, stir fry 1 minute longer. Stir in scallops. Stir-fry for 3 minutes or until scallops are firm and opaque.
Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles. Yield: 4 servings.

Nutritional Facts 1 cup scallop mixture and 1/4 cup noodles equals 269 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 578 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Stir-Fried Scallops and Asparagus in Light & Tasty April/May 2005, p27

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