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Asparagus Scallop Stir-Fry Recipe

Asparagus Scallop Stir-Fry Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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

  • 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.

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

Reviews for Asparagus Scallop Stir-Fry

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MY REVIEW
xlsalbums
Reviewed Apr. 4, 2015

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

MY REVIEW
rachelayne
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
Reviewed Feb. 21, 2010

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

MY REVIEW
nleather
Reviewed Feb. 28, 2009

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

MY REVIEW
cindyb925
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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.