Thai Scallops with Asparagus

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

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.