Scallops and Asparagus Stir-Fry

READY IN: 20mins
Recipe by dicentra

Taste of Home.

Top Review by Lighthouse Rita

I first gave this recipe 4 stars yesterday, but as left overs it really deserved 5 stars. As left overs it was fantastic. I guess sitting in the fridge over night made a difference. I made the following changes. I put in a splash of sherry as the last reviewer did. I added shrimp and I left out the cherry tomatoes. I did not have canola oil so I used olive oil to cook the scallops and shrimp. I left out the sesame oil as it didn't not appear to need any more oil. Thanks for sharing.

Ingredients Nutrition


  1. Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside.
  2. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  3. In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender.
  4. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened.
  5. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

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