Scallop & Asparagus Stir Fry

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photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by loof751 photo by loof751
photo by Becky in Wisconsin photo by Becky in Wisconsin
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Boil one inch of water in a large saucepan.
  • Add the asparagus and cook, covered for 3-5 minutes (Do not overcook).
  • Drain and rinse under cold water.
  • In a small bowl, combine the chicken broth, cornstarch and soy sauce, and blend until smooth.
  • Heat a large non-stick skillet or wok over high heat until hot.
  • Fold in the scallops, mushrooms, garlic and sesame oil and stir-fry for about 4 minutes, or until scallops are opaque throughout.
  • Stir in the cornstarch mixture and cook, continuing to stir until the sauce thickens and boils.
  • Add the asparagus, cherry tomatoes and scallions.
  • Season to taste with salt and pepper.
  • Stir-fry until heated through, and then serve over rice or pasta.

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Reviews

  1. ***MADE FOR THE "PAPA D" COOKATHON - In Memory***<br/>This was a simple dish to make and oh so good. I made recipe as is except I added about 1/2 tsp. red pepper flakes to the oil before I put in the scallops, mushrooms, and garlic. Just for a little heat. More could probably added. Thanks for this recipe. You will be greatly missed on this site.
     
  2. A very nice dish! Made as directed and it couldn't have been easier. Makes for a lovely presentation as well. I'll be making this again but next time will add a bit more sesame oil and a bit of red pepper flakes as other reviewers have done to jump up the flavour a bit.<br/>RIP PapaD - I love making your food!
     
  3. Excellent ! I made the recipe as directed except for increasing the sessame oil to 3 tsps. DH ate the leftovers before they ever got to the refrigerator.
     
  4. Tasty, quick and easy stir fry recipe! I left out the scallions, otherwise made as directed. I liked that the sauce was not overpowering, allowing the scallop and asparagus flavors to shine through. Served on a bed of couscous and really enjoyed - I'm glad you shared the recipe! Made in memory of PapaD, June 2012
     
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