Save on Pinterest

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.
  • 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

Directions

  • 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 through. Serve over rice.
Nutrition Facts
1 cup: 215 calories, 5g fat (1g saturated fat), 14mg cholesterol, 314mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video