Best Scallop Asparagus Stir Fry Recipes

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

Ingredients

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

Ingredients

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.