Asparagus and Scallop Bowl

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

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


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


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.

Maureen Callahan,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note