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Asparagus and Scallop Bowl

Prep time 10 mins
Cook time 15 mins
Yield 4 servings (serving size: 2 cups soup and 1 1/2 teaspoons green onions)
This is best served with crusty bread to soak up every drop. For added spice, increase the red pepper to 1/2 teaspoon.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection