Thai Scallops with Asparagus

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

July 1998