Stir-Fried Scallops and Asparagus Recipe

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

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

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  • 4 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1 package (3 ounces) chicken ramen noodles
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon Crisco® Pure Olive Oil
  • 1 medium sweet red pepper, julienned
  • 3 green onions, thinly sliced
  • 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, cook and stir asparagus and garlic in oil for 2 minutes. Add red pepper; cook and stir 1 minute longer. Add green onions, cook and stir 2 minutes longer. Stir in scallops. Cook 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 over ramen noodles. Yield: 4 servings.

Nutritional Analysis: 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 very lean meat, 1 starch, 1 vegetable, 1 fat.

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

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