Thai Scallops with Asparagus
The sauce in this stir-fry recipe is an interesting combination of basil, lemon, ginger, garlic, and a bit of heat from chile sauce. This recipe also works well with chicken or shrimp.Based on a recipe from Cooking Light 1998.
Servings: 4 servings
- 1 cup long-grain rice
- 1 tablespoon cornstarch
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 cloves garlic minced
- 1 pound asparagus trimmed and sliced 2" on a diagonal
- 1/2 cup fat free less sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chile purée with garlic sauce
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon grated lemon rind
- Basil Sprigs optional
- Begin cooking rice according to package instructions before preparing other ingredients.
- Combine scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Set aside scallops on serving platter and keep warm.
- Add minced ginger and garlic to pan; stir-fry 10 seconds until fragrant. Stir in sliced asparagus and next 4 ingredients; cook uncovered 2 minutes.
- Return the scallops to pan; cover and cook 1 minute being careful to not overcook. Remove from heat, and stir in chopped basil and grated lemon rind.
- Serve with rice. Garnish with basil sprigs, if desired.
This recipe works with large shrimp or cubed boneless chicken too. Scallops tend to stick to the pan. Next time try patting the scallops dry with a paper towel, lightly spraying with olive oil on both sides before stir-frying. Then add the corn start to the ingredients with the asparagus instead.