Comida Kraft
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Scallop and Asparagus Stir-Fry

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  • 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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