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Scallop Stir-Fry

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Betty Crocker Kitchens
Updated May 17, 2005
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Soy sauce and sesame oil flavor this scrumptious scallop stir-fry.

Scallop Stir-Fry

  • Prep Time 20 min
  • Total 28 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
  • 1 tablespoon olive or vegetable oil
  • 3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
  • 1 large red bell pepper, cut into thin strips
  • 1 small onion, chopped (1/4 cup)
  • 2 garlic cloves, finely chopped
  • 3/4 pound sea scallops, cut in half
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper sauce

Instructions

  • Step 
    1
    Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
  • Step 
    2
    While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
  • Step 
    3
    Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through.

Nutrition

125 Calories
5 g Total Fat
12 g Protein
10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
125
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
470 mg
Potassium
410 mg
Total Carbohydrate
10 g
Dietary Fiber
2 g
Protein
12 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
52%
52%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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