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.
Prep Time35 minutes mins
Total Time35 minutes mins
Course: 30 - 45 Minutes to Table, Gluten Free, Main Course - Chicken - Poultry, Main Course - Seafood
Servings: 4 servings
Author: Catherine Christiano
Scallops
- 1 1/2 pounds sea scallops
- 1 tablespoon cornstarch
- 1 1/2 tablespoons olive oil
Asparagus
- 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 low sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chile purée with garlic sauce
Final Seasonings
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon grated lemon rind
Asparagus
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.