Stir-Fried Scallops and Asparagus
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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. —Barbara Schindler, Napoleon, Ohio
Ingredients
-
1 package (3 ounces) chicken ramen noodles
-
1 tablespoon olive oil
-
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
-
1 medium sweet red pepper, julienned
-
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
-
1/4 to 1 teaspoon hot pepper sauce
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, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes.
-
3.
Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.
Nutrition Facts
1 cup: 269 calories, 9g fat (3g saturated fat), 37mg cholesterol, 578mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
© 2024 RDA Enthusiast Brands, LLC