This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Asparagus Tomato Stir-Fry
Scallop Stir-Fry
Asparagus and Ham Casserole
Shrimp Vegetable Stir-Fry
Asparagus-Lover's Stir-Fry
more »
Top Related Articles
Asparagus Spears
Asparagus Tips
Stir-Frying
Caramelizing Onions
Blanching and Shocking Vegetables
Cast Iron Skillet
Cucumbers
Sneak Some Zucchini Onto Your Neighbor's Porch Night
Sweet Onions
Cubing Fruits and Vegetables
Related Collections
Canned Chicken Broth and Stock
Fresh Asparagus
Asparagus
Canned Food Recipes
Main Dish Fish and Shellfish Stir-Fries

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (11)

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.

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.