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Scallop and Asparagus Stir-Fry
Scallop and Asparagus Stir-Fry

Scallop and Asparagus Stir-Fry

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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
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
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
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
5) Add asparagus, garlic, and remaining soy sauce to skillet; heat through. Toss with chopped basil. Spoon onto platter.
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