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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Scallops with Asparagus Recipe

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This recipe for Thai Scallops with Asparagus is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds sea scallops
1 Tbl. cornstarch
1 1/2 Tbl. olive oil
2 garlic cloves, minced
1 1/2 tsp. minced peeled fresh ginger
2 cups (2-inch) sliced asparagus (about 1/2lb.)
1 Tbl fresh lemon juice
1 Tbl. low-sodium soy sauce
1 tsp. chile puree with garlic sauce
2 Tbl. chopped fresh basil
1/2 tsp grated lemon rind
2 cups hot cooked long grain rice
Basil sprigs
1/2 cup fat-free, less sodium soy sauce
Directions:
Directions:
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 from pan. Do not overcook. Scallops cook very fast!

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 for 2 minutes. Return 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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