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.

Yield: 4 servings (serving size: 2 cups soup and 1 1/2 teaspoons green onions)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 10%
  • Fat: 2.8g
  • Saturated fat: 0.3g
  • Protein: 27.5g
  • Carbohydrate: 31.8g
  • Fiber: 3g
  • Cholesterol: 37mg
  • Iron: 3.9mg
  • Sodium: 759mg
  • Calcium: 70mg


  • 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. 1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
  2. 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. 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. 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.
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