Ingredients Jump to Instructions ↓

  1. 1 pound(s) sea scallops 1 tablespoon(s) minced, peeled gingerroot 2 tablespoon(s) reduced-sodium soy sauce 2 tablespoon(s) vegetable oil 2 clove(s) garlic , sliced 1 1/2 pound(s) asparagus , trimmed and cut into 2-inch pieces 1/4 teaspoon(s) crushed red pepper 1/2 cup(s) (packed) fresh basil leaves , chopped Basil leaves , for garnish

Instructions Jump to Ingredients ↑

  1. Rinse scallops under running cold water to remove sand from crevices. Pat scallops dry with paper towels. In bowl, toss scallops with ginger and 1 tablespoon soy sauce. In nonstick 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add garlic and cook until golden brown, stirring often. With slotted spoon, remove garlic to bowl. In same skillet, cook asparagus and crushed red pepper until asparagus is tender-crisp, about 7 minutes. Remove asparagus to bowl with garlic. Add remaining 1 tablespoon oil to skillet; add scallop mixture and cook, stirring frequently, until scallops turn opaque throughout, 3 to 5 minutes. Add asparagus, garlic, and remaining soy sauce to skillet; heat through. Toss with chopped basil. Spoon mixture onto platter; garnish with basil leaves.


Send feedback