Asparagus-Scallop Stir-Fry

Enjoy this stir-fried dinner made with asparagus, scallop and pasta that’s ready in 20 minutes.

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Servings 4

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ingredients 8
Prep Time 20 min
Total Time 20 min

Ingredients

2: tablespoons lemon juice

1: lb. bay scallops*

4: oz. uncooked angel hair pasta, broken into thirds

1: tablespoon oil

1: cup thinly sliced carrots

1: lb. fresh asparagus spears, cut into 1-inch pieces**

3: green onions, sliced

1/4: cup purchased stir-fry sauce

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Directions

1 In medium bowl, drizzle lemon juice over scallops; set aside.
2 Cook pasta to desired doneness as directed on package.
3 Meanwhile, heat large nonstick skillet or wok over medium-high heat until hot. Add oil; heat until hot. Add carrots and asparagus; cook and stir 2 minutes. Add scallops with lemon juice; cook and stir 3 to 5 minutes or until scallops turn opaque. Add onions; cook and stir 1 minute.
4 Drain pasta; add to skillet. Stir in sauce; cook until thoroughly heated.

EXPERT TIPS

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Expert Tips

* Larger sea scallops can be substituted for bay scallops; cut in half before cooking. ** One 9-oz. pkg. frozen asparagus cuts can be substituted; add at end of recipe with onions. Cook and stir 2 to 3 minutes or until thoroughly heated.

Angel hair pasta (in Italian, capelli d'angeli) is a much thinner version of spaghetti. It cooks quickly, making it ideal for last-minutes suppers. Don't overboil it, though, or like all pastas it will be mushy.