Asparagus and Scallop Bowl |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is best served with crusty bread to soak up every drop. For added spice, increase the red pepper to 1/2 teaspoon. Ingredients:
3 1/2 ounces uncooked buckwheat noodles |
1 teaspoon olive oil |
1 cup thinly sliced shiitake mushroom caps |
2 garlic cloves, minced |
3 cups fat-free, less-sodium chicken broth |
1 cup water |
1 teaspoon grated fresh lemon rind |
2 tablespoons fresh lemon juice, divided |
3 cups (1-inch) diagonally cut asparagus (about 3/4 pound) |
1 pound bay scallops |
3 tablespoons chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
2 tablespoons sliced green onions |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
2. While noodles cook, heat oil in a large Dutch oven over medium-high heat. Add mushrooms and garlic, and sauté 3 minutes or until lightly browned.
3. Add broth, water, lemon rind, and 1 tablespoon lemon juice to pan; bring to a boil. Add asparagus; cook 1 minute. Reduce heat, add scallops, and simmer 3 to 4 minutes or until scallops are opaque and asparagus is tender.
4. Stir in cooked noodles, remaining 1 tablespoon lemon juice, basil, salt, and pepper; cook 1 minute. Divide evenly among 4 shallow soup bowls. Sprinkle each portion evenly with green onions.
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