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

Stir-Fried Scallops and Asparagus Recipe

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Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. #151;Barbara Schindler of Napoleon, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 package (3 ounces) chicken ramen noodles
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium sweet red pepper, julienned
  • 1 tablespoon olive oil
  • 3 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 pound sea scallops, halved horizontally
  • 1 tablespoon lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon hot pepper sauce

Nutritional Facts

1 cup scallop mixture and 1/4 cup noodles equals 269 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 578 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Directions

  1. Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.
  2. Meanwhile, in a nonstick skillet or wok, stir-fry asparagus and red pepper in oil for 2 minutes or until vegetables are crisp-tender. Add green onions and garlic, stir fry 1 minute longer. Stir in scallops. Stir-fry for 3 minutes or until scallops are firm and opaque.
  3. Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles. Yield: 4 servings.
Originally published as Stir-Fried Scallops and Asparagus in Light & Tasty April/May 2005, p27

Nutritional Facts

1 cup scallop mixture and 1/4 cup noodles equals 269 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 578 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Light-Bodied White Wine

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

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Reviewed May. 9, 2012

"Other than swapping the peppers for shredded carrots, I followed the recipe to the letter. My entire family loved it. It was quick, had a great flavor, and healthy to boot!"

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