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Ginger-Chili Scallops

Yield Makes 4 servings

Ingredients

  • 3/4 pound asparagus
  • 1 1/2 pounds sea scallops
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons minced or pressed garlic
  • 2 tablespoons minced fresh jalapeño chilies
  • 1/8 teaspoon hot chili flakes
  • 1/2 cup dry white wine
  • 1/4 cup (1/8 lb.) butter or margarine
  • Salt and pepper

Nutrition Information

  • calories 402
  • caloriesfromfat 60 %
  • protein 31 g
  • fat 27 g
  • satfat 9.4 g
  • carbohydrate 9.1 g
  • fiber 0.9 g
  • sodium 400 mg
  • cholesterol 88 mg

How to Make It

  1. Rinse asparagus, snap off and discard tough ends, and cut remaining stalks diagonally into 1 1/2-inch pieces. Rinse scallops well and pat dry; if wider than 1 1/2 inches, cut in half.

  2. In a 12-inch nonstick frying pan or 14- to 15-inch wok over high heat, combine asparagus and 1/3 cup water. Stir often just until asparagus is tender-crisp when pierced, 3 to 4 minutes. Pour asparagus into a bowl.

  3. To pan, add oil, ginger, garlic, jalapeño chilies, and chili flakes. Stir until sizzling, about 1 minute. Add scallops and stir often for 1 minute longer. Add wine. Stir until scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. With a slotted spoon, transfer scallops to bowl.

  4. Boil liquid in pan until reduced to 1/2 cup, 5 to 7 minutes. Reduce heat, add butter, and stir just until melted, about 1 minute. Return asparagus and scallops to pan; stir until hot, about 2 minutes. Pour at once into a serving bowl. Add salt and pepper to taste.