SCALLOP STIR-FRY

Scallop Stir-Fry image

Provided by Betty Crocker Kitchens

Categories Entree

Time 28m

Yield 4

Number Of Ingredients 11

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 tablespoon olive or vegetable oil
3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
1 large red bell pepper, cut into thin strips
1 small onion, chopped (1/4 cup)
2 garlic cloves, finely chopped
3/4 pound sea scallops, cut in half
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1/4 teaspoon red pepper sauce

Steps:

Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through.

Nutrition Facts : Calories 125, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 2 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg

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