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Stir-Fried Scallops and Asparagus

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 package (3 ounces) chicken ramen noodles
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium sweet red pepper, julienned
  • 1 tablespoon olive oil
  • 3 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 pound sea scallops, halved horizontally
  • 1 tablespoon lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/4 to 1 teaspoon hot pepper sauce

Directions

  • Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.
  • Meanwhile, in a nonstick skillet or wok, stir-fry asparagus and red pepper in oil for 2 minutes or until vegetables are crisp-tender. Add green onions and garlic, stir-fry 1 minute longer. Stir in scallops. Stir-fry for 3 minutes or until scallops are firm and opaque.
  • Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.
Nutrition Facts
1 cup: 269 calories, 9g fat (3g saturated fat), 37mg cholesterol, 578mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

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