Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 2 Ratings
Recipe by Cooking Light July 1998


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

338 calories; calories from fat 18%; fat 6.6g; saturated fat 0.9g; mono fat 3.8g; poly fat 0.9g; protein 32.9g; carbohydrates 35.3g; fiber 2.1g; cholesterol 56mg; iron 2.1mg; sodium 474mg; calcium 72mg.