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Thai Scallops with Asparagus

Yield 4 servings (serving size: 1 cup scallop mixture and 1/2 cup rice)

Ingredients

  • 1 1/2 pounds sea scallops
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 cups (2-inch) sliced asparagus (about 1/2 pound)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon chile puree with garlic sauce
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon grated lemon rind
  • 2 cups hot cooked long-grain rice
  • Basil sprigs (optional)

Nutrition Information

  • calories 338
  • caloriesfromfat 18 %
  • fat 6.6 g
  • satfat 0.9 g
  • monofat 3.8 g
  • polyfat 0.9 g
  • protein 32.9 g
  • carbohydrate 35.3 g
  • fiber 2.1 g
  • cholesterol 56 mg
  • iron 2.1 mg
  • sodium 474 mg
  • calcium 72 mg

How to Make It

  1. Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.