Asparagus and Scallop Bowl

From Oxmoore House

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3 1⁄2 ounces  uncooked buckwheat noodles
• 1  teaspoon olive oil
• 1  cup  thinly sliced shiitake mushroom cap
• 2  minced garlic cloves
• 3  cups fat-free chicken broth
• 1  cup water
• 1  teaspoon  grated lemon rind (yellow only)
• 2  tablespoons lemon juice, divided
• 3  cups  diagonally cut asparagus
• 1  lb bay scallop
• 3  tablespoons  chopped fresh basil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 2  tablespoons  sliced green onions

Directions

1. Cook noodles as directed, drain, set aside.
2. Heat oil in large dutch oven over medium-high heat. Add mushrooms and garlic. Saute for 3 minutes or until light brown. Add broth, water, lemon rind, and 1 tablespoon lemon juice. Bring to boil, add asparagus, cook 1 minute. Reduce heat, add scallops. Simmer for 4 minutes.
3. Stir in cooked noodles, remaining lemon juice, basil, salt, and red pepper. Cook 1 minute. Divide evenly among 4 bowls. Sprinkle with green onions.