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Scallops and Asparagus Stir-Fry

By: Lisa Lancaster  
"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."

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 299 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 3/4 pound fresh asparagus spears, 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

  1. 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.
  2. 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.
  3. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

Footnotes

  • Nutritional Analysis: One serving (1 cup stir-fry mixture with 1/2 cup rice) equals 215 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 314 mg sodium, 30 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2006 by lisa 
I used only olive oil, canned no-salt-added asparagus, frozen scallops, red onions instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2007 by LazyForTheKitchen 
Listened to reviewer's advice. Used flour & olive oil. Great & intensive taste. Got great... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2008 by jsingleton 
This recipe was pretty good, but make sure that the scallops and asparagus are cooked long... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2008 by Aloha Al 
I added zucchini, 1 tbsp of black bean garlic paste, and 1/2 lb shrimp. Turned out great! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by Lesley 
Very Tasty. I left out the tomatoes and added shrimp and mussells to make it a whole seafood... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2008 by recipejunky 
Like other reviewers, I also used flour and olive oil. Also, I didn't have any soy sauce, so I... MORE

 
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