Name: Stir-Fried Scallops and Asparagus
Prep time: 25 min
Yield: 4 servings
Ingredients: 1 package (3 ounces) chicken ramen noodles; 1 tablespoon olive oil; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 1 medium sweet red pepper, julienned; 3 green onions, thinly sliced; 1 garlic clove, minced; 1 pound sea scallops, halved horizontally; 1 tablespoon lime juice; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon sesame oil; 1/4 to 1 teaspoon hot pepper sauce

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio

Ingredients

1 package (3 ounces) chicken ramen noodles

1 tablespoon olive oil

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 medium sweet red pepper, julienned

3 green onions, thinly sliced

1 garlic clove, minced

1 pound sea scallops, halved horizontally

1 tablespoon lime juice

2 tablespoons reduced-sodium soy sauce

1 teaspoon sesame oil

1/4 to 1 teaspoon hot pepper sauce

Instructions

1 Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.

2 Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Add scallops. Stir-fry until scallops are firm and opaque, 3 minutes.

3 Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.