Thai Scallops with Asparagus

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

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 18%
  • Fat: 6.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 32.9g
  • Carbohydrate: 35.3g
  • Fiber: 2.1g
  • Cholesterol: 56mg
  • Iron: 2.1mg
  • Sodium: 474mg
  • Calcium: 72mg


  • 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)


  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.
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