Print Options

Back to Stir-Fried Scallops and Asparagus >

Include these items:

Select reviews >

Taste of Home Logo

Stir-Fried Scallops and Asparagus

 Stir-Fried Scallops and Asparagus
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
4 ServingsPrep/Total Time: 25 min.

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

Directions

  • Discard seasoning package from ramen noodles or save for another use.
  • Cook ramen noodles according to package directions; keep warm.
  • 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.
  • Combine the lime juice, soy sauce, sesame oil and hot pepper sauce;
  • stir into skillet. Serve with ramen noodles.

2 of 2

Stir-Fried Scallops and Asparagus (continued)

Directions (continued)

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