Asparagus And Scallop Stir-Fry
A vibrant and flavorful stir-fry combining tender scallops and crisp asparagus coated in a tangy vinegar sauce, complemented by delicate vermicelli noodles. Perfect for seafood lovers and those seeking a quick, healthy Asian-inspired meal packed with savory and sweet notes.
Ingredients
Instructions
- Heat 1 tablespoon canola oil in a wok or large frying pan over high heat.
- Add asparagus pieces and stir to coat with oil.
- Add 3 tablespoons water, cover, and cook until asparagus is tender-crisp.
- Lift out the asparagus and keep warm.
- Cook the vermicelli according to package instructions and drain.
- Meanwhile, heat the remaining 1 tablespoon canola oil over high heat.
- Add garlic, ginger, and scallops to the pan.
- Cook, stirring, until scallops are opaque in the center, about 2-3 minutes.
- Return the cooked asparagus to the pan.
- Add rice vinegar, sugar, sesame oil, and soy sauce.
- Stir well to combine all ingredients and flavors.
- Remove from heat.
- Place cooked vermicelli in a large bowl, add scallop and asparagus mixture, and toss to combine.
Tips & Substitutions
For a quicker prep, you can use pre-cut asparagus or even frozen asparagus, which will save time without sacrificing flavor. If you want to add some heat, consider including red pepper flakes or a dash of Sriracha. For a gluten-free option, substitute low salt soy sauce with tamari. To enhance the dish, try adding a sprinkle of sesame seeds before serving.
Serving Suggestions
Serve this stir-fry over a bed of cooked vermicelli or brown rice for a complete meal. A side of Pickled Cucumber Relish pairs beautifully, balancing the flavors with its crunch and acidity. This dish is also great with a light salad or steamed vegetables for a fresh touch. Consider pairing it with a refreshing drink like Sue Crouch'S Punch.
Storage & Reheating
Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, use a skillet over medium heat to maintain the texture of the scallops and asparagus. Add a splash of water or broth to prevent sticking and heat until warmed through. Avoid microwaving, as it can make the scallops tough.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus And Scallop Stir-Fry contains roughly 1231 calories, with 3g protein, 48g carbohydrates, and 117g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them properly before cooking. Thaw them overnight in the refrigerator or under cold running water. Frozen scallops may release more moisture during cooking, so adjust your cooking time accordingly to ensure they are cooked through and not overcooked.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar in a pinch. Both options will give you a similar tangy flavor. Just keep in mind that the final taste may vary slightly, so adjust the amount according to your preference.
Is it possible to make this dish vegetarian?
Yes, you can easily make this dish vegetarian by substituting the scallops with tofu or tempeh. Marinate the tofu in the same mixture of rice vinegar, soy sauce, and sesame oil to infuse flavor. This will keep the essence of the dish while providing a satisfying plant-based alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).