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    Thai Scallops with Asparagus


    Source of Recipe


    adapted from Cooking Light

    List of Ingredients




    � 1 1/2� � � � pounds� sea scallops
    � 1� � � � tablespoon� cornstarch
    � 1 1/2� � � teaspoons� fresh ginger -- peeled and minced
    � 2� � � � � � � � � � garlic cloves -- minced
    � 2� � � � � � � cups� asparagus -- (about 1/2 pound) sliced into 2" pieces
    � � 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� fresh basil
    � � 1/2� � � teaspoon� grated lemon rind
    � 2� � � � � � � cups� hot, cooked long-grain white rice
    � � � � � � � � � � � � Basil sprigs -- optional

    Recipe



    Combine the scallops and cornstarch. Spraya large nonstick skillet with cooking spray and then heat 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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