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Scallops and Asparagus Stir-Fry

 Scallops and Asparagus Stir-Fry
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.
4 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.
  • 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.
  • Add the asparagus, tomatoes, onions, sesame oil and pepper; heat

2 of 2

Scallops and Asparagus Stir-Fry (continued)

Directions (continued)

  • through. Serve over rice. Yield: 4 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.