Scallops and Asparagus Stir-Fry Recipe
Scallops and Asparagus Stir-Fry Recipe photo by Taste of Home

Scallops and Asparagus Stir-Fry Recipe

Publisher Photo
Savory scallops, crisp-tender asparagus and juicy cherry tomatoes blend together beautifully in this fresh-tasting stir-fry from Lisa Lancaster of Tracy, California. Sesame oil and soy sauce delicately accent the colorful combo that's festive enough to serve when company comes.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon cornstarch
  • 3/4 cup chicken broth
  • 1 teaspoon reduced-sodium soy sauce
  • 3/4 pound sea scallops, halved
  • 1 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 1 cup halved cherry tomatoes
  • 2 green onions, sliced
  • 1 teaspoon sesame oil
  • 1/8 teaspoon pepper
  • 2 cups hot cooked rice

Nutritional Facts

One serving (1 cup stir-fry mixture with 1/2 cup rice) equals 215 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 314 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.

Directions

  1. Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  2. In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
  3. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice. Yield: 4 servings.
Originally published as Scallops and Asparagus Stir-fry in Light & Tasty February/March 2002, p12

Nutritional Facts

One serving (1 cup stir-fry mixture with 1/2 cup rice) equals 215 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 314 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.

Light-Bodied White Wine

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

Reviews for Scallops and Asparagus Stir-Fry

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT