Asparagus and Scallop Bowl

Oxmoor House
This is best served with crusty bread to soak up every drop. For added spice, increase the red pepper to 1/2 teaspoon.
4 servings (serving size: 2 cups soup and 1 1/2 teaspoons green onions)


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3 1/2 ounces uncooked buckwheat noodles
1 teaspoon olive oil
1 cup thinly sliced shiitake mushroom caps
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup water
1 teaspoon grated fresh lemon rind
2 tablespoons fresh lemon juice, divided
3 cups (1-inch) diagonally cut asparagus (about 3/4 pound)
1 pound bay scallops
3 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 tablespoons sliced green onions


Prep: 10 Minutes
Cook: 15 Minutes

1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.

2. While noodles cook, heat oil in a large Dutch oven over medium-high heat. Add mushrooms and garlic, and sauté 3 minutes or until lightly browned.

3. Add broth, water, lemon rind, and 1 tablespoon lemon juice to pan; bring to a boil. Add asparagus; cook 1 minute. Reduce heat, add scallops, and simmer 3 to 4 minutes or until scallops are opaque and asparagus is tender.

4. Stir in cooked noodles, remaining 1 tablespoon lemon juice, basil, salt, and pepper; cook 1 minute. Divide evenly among 4 shallow soup bowls. Sprinkle each portion evenly with green onions.

Created date

October 2009

Nutritional Information

Calories 259
Caloriesfromfat 10 %
Fat 2.8 g
Satfat 0.3 g
Protein 27.5 g
Carbohydrate 31.8 g
Fiber 3 g
Cholesterol 37 mg
Iron 3.9 mg
Sodium 759 mg
Calcium 70 mg