Best Asparagus Scallop Stir Fry Recipes

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ASPARAGUS SCALLOP STIR-FRY



Asparagus Scallop Stir-Fry image

With the mild flavors of asparagus, mushrooms, scallops and water chestnuts, this meal-in-one truly captures the essence of spring. Mary Ann Griffin - Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound bay scallops
3 tablespoons cornstarch
2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups cut fresh asparagus (2-inch pieces)
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup slivered almonds
Hot cooked rice, optional

Steps:

  • If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, chicken broth and soy sauce until smooth; set aside. , In a large skillet, saute the asparagus, onion and celery in 1 tablespoon oil for 3 minutes. Add mushrooms and water chestnuts; stir-fry for 2-3 minutes or until crisp-tender. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops are firm and opaque. Stir chicken broth mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add vegetables; heat through. Sprinkle with almonds. Serve with rice if desired.

Nutrition Facts : Calories 294 calories, Fat 12g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1153mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

SCALLOP & ASPARAGUS STIR FRY



Scallop & Asparagus Stir Fry image

Make and share this Scallop & Asparagus Stir Fry recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb asparagus, trimmed and cut diagonally into 2-inch lengths
3/4 cup chicken broth, reduced sodium
1 tablespoon cornstarch
1 teaspoon light soy sauce
12 ounces sea scallops, halved
1 cup white mushroom, trimmed and sliced
1 garlic clove
1 teaspoon dark sesame oil
1 cup cherry tomatoes, halved
3 scallions, chopped

Steps:

  • Boil one inch of water in a large saucepan.
  • Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
  • Drain and rinse under cold water.
  • In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
  • Heat a large non-stick skillet or wok over high heat until hot.
  • Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
  • Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
  • Add the asparagus, cherry tomatoes and scallions.
  • Season to taste with salt and pepper.
  • Stir-fry until heated through, and then serve over rice or pasta.

Nutrition Facts : Calories 118.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 20.6, Sodium 577, Carbohydrate 11.4, Fiber 2.7, Sugar 2.9, Protein 14.6

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