Asparagus and Scallop Bowl
- Ready In:
- 25mins
- Ingredients:
- 14
- 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
- Cook noodles as directed, drain, set aside.
- 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.
- Stir in cooked noodles, remaining lemon juice, basil, salt, and red pepper. Cook 1 minute. Divide evenly among 4 bowls. Sprinkle with green onions.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!