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. —Barbara Schindler, Napoleon, Ohio
Reviews
Easy and enjoyed by my whole family. Double the amount of ramen noodles if serving 4 people. Also, I would have liked to attain a nice, brown sear on my scallops but the way this recipe handles them you won’t get that.
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.
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
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!