Stir-Fried Scallops and Asparagus

Name: Stir-Fried Scallops and Asparagus
Prep time: 25 min
Total time: 25 min
Yield: 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

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 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.

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.

Originally published as Scallop Stir-Fry in Light & Tasty April/May 2005

Reviews

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Jackie

Apr 17, 2019

Delicious, I love scallops. I did not have a red pepper, so I used thin sliced carrot on the diagonal and sliced mushrooms. Serving over ramen noodles is a brilliant idea. I thought the dish could benefit from a little sea salt, both fine and coarse. Maybe because I am accustomed to Japanese food, which often has a higher amount of sodium. We needed an extra package of ramen, and between the two packages of ramen I did sprinkle a little of the packet of seasoning - maybe half of it or less. I'll definitely make this again, we loved it.
scubacas

Apr 22, 2015

This was very easy to prepare. I used 1/3 red, yellow & orange pepper to add color...it wasn't abundantly flavorful but I love scallops--I'd probably add more hot sauce next time-but there will be a next time
qrwatkins

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!