Thai Scallops with Asparagus

recipe

Yield:

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

Recipe from

Cooking Light

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.

July 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note