Scallop and Asparagus Stir-Fry

1. 1

   Rinse scallops under running cold water to remove sand from crevices.

2. 2

   Pat scallops dry with paper towels.

3. 3

   In bowl, toss scallops with ginger and 1 tablespoon soy sauce.

4. 4

   In nonstick 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat.

5. 5

   Add garlic and cook until golden brown, stirring often.

6. 6

   With slotted spoon, remove garlic to bowl.

7. 7

   In same skillet, cook asparagus and crushed red pepper until asparagus is tender-crisp, about 7 minutes.

8. 8

   Remove asparagus to bowl with garlic.

9. 9

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

10. 10

    Add asparagus, garlic, and remaining soy sauce to skillet; heat through.

11. 11

    Toss with chopped basil.

12. 12

    Spoon mixture onto platter; garnish with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.