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Scallop and Asparagus Stir-Fry

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 lb. sea scallops
  • 1 Tbsp. minced, peeled gingerroot
  • 2 Tbsp. reduced-sodium soy sauces, divided
  • 2 Tbsp. vegetable oil, divided
  • 2 cloves garlic, sliced
  • 1 1/2 lb. asparagus, trimmed and cut into 2-in pieces
  • 1/4 tsp. crushed red pepper
  • 1/2 cup (packed) fresh basil leaves, chopped
make it
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 Tbsp. soy sauce.

2) In nonstick 12-in 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.

3) In same skillet, cook asparagus and crushed red pepper until asparagus is tender-crisp, about 7 minutes. Remove asparagus to bowl with garlic.

4) Add remaining 1 Tbsp. oil to skillet; add scallop mixture and cook, stirring frequently, until scallops turn opaque throughout, 3 to 5 minutes.

5) Add asparagus, garlic, and remaining soy sauce to skillet; heat through. Toss with chopped basil. Spoon onto platter.
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