Asparagus Scallop Stir-Fry Recipe

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Asparagus Scallop Stir-Fry Recipe
Asparagus Scallop Stir-Fry Recipe photo by Taste of Home
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Asparagus Scallop Stir-Fry Recipe

Read Reviews
5 5 7
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1-1/4 cup: 294 calories, 12g fat (1g saturated fat), 40mg cholesterol, 1153mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Asparagus Scallop Stir-Fry in Simple & Delicious March/April 2009, p42

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Reviews forAsparagus Scallop Stir-Fry

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xlsalbums User ID: 5254917 224168
Reviewed Apr. 4, 2015

"I don't like scallops but my family said it was a keeper! Very easy to make."

MY REVIEW
rachelayne User ID: 2351760 66345
Reviewed Sep. 22, 2010

"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!"

MY REVIEW
emilyditre User ID: 4336399 152634
Reviewed Feb. 21, 2010

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

MY REVIEW
nleather User ID: 1150741 135270
Reviewed Feb. 28, 2009

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

MY REVIEW
cindyb925 User ID: 1313663 106356
Reviewed Feb. 23, 2009

"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."

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