Stir-Fried Scallops and Asparagus |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. #151;Barbara Schindler of Napoleon, Ohio Ingredients:
1 package (3 ounces) chicken ramen noodles |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 medium sweet red pepper, julienned |
1 tablespoon olive oil |
3 green onions, thinly sliced |
1 garlic clove, minced |
1 pound sea scallops, halved horizontally |
1 tablespoon lime juice |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon sesame oil |
1 teaspoon hot pepper sauce |
Directions:
1. Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.
2. Meanwhile, in a nonstick skillet or wok, stir-fry asparagus and red pepper in oil for 2 minutes or until vegetables are crisp-tender. Add green onions and garlic, stir fry 1 minute longer. Stir in scallops. Stir-fry for 3 minutes or until scallops are firm and opaque.
3. Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles. Yield: 4 servings.
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