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Asparagus Scallop Stir-Fry

 Asparagus Scallop Stir-Fry
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Asparagus Scallop Stir-Fry (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.