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Thai Scallops with Asparagus Recipe

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This recipe for Thai Scallops with Asparagus is from The Ultimate Donovan Family Reunion 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
1 1/2 tsp. minced peeled fresh ginger
2 garlic cloves, minced
2 cups (2-inch) sliced asparagus (about 1/2lb.)
1/2 cup fat-free, less sodium soy sauce
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
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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