Shelly's Recipe

SCALLOP AND ASPARAGUS STIR-FRY

Category: Fish and Seafood

1 pound sea scallops
1 tbsp minced, peeled gingerroot
2 tbsp soy sauce
2 tbsp vegetable oil
2 clove garlic, sliced
1 1/2 lbs asparagus, trimmed and cut into 2-inch pieces
1/4 tsp crushed red pepper
1/2 cup packed fresh basil leaves, chopped
Basil leaves, for garnish

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 tbsp soy sauce.

In nonstick 12-inch skillet, heat 1 tbsp 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 tbsp 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.