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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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