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Stir-Fry with Scallops and Asparagus
Caraluzzi's Recipes

Stir-Fry with Scallops and Asparagus

Use Dry Sea Scallops for this dish. Serve over Rice.
4.50 from 2 votes
Total Time 20 minutes


  • ¾ lb. fresh asparagus
  • ¾ cup reduced sodium chicken broth
  • 1 Tablespoon cornstarch
  • 1 teaspoon reduced sodium soy sauce
  • ¾ lb. sea scallops halved
  • 1 cup sliced mushrooms or 3 to 4 oyster mushrooms
  • 1 teaspoon sesame oil
  • 1 medium clove garlic minced
  • 1 cup cherry tomatoes halved
  • 2 to 3 thin green onions
  • Black Pepper (try Caraluzzi's Five Pepper Blend)
  • 2 cup Hot cooked rice no salt added


  • Trim off asparagus spears at lower end. Rinse and cut into 2 in. diagonal pieces. Cook asparagus until crisp-tender, about 3-5 minutes. Do not overcook. Drain and rinse under cold water and set aside.
  • Combine chicken broth, cornstarch and soy sauce. Set aside. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
  • Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained asparagus, tomatoes, and green onions. Add pepper to taste, heat through and serve over rice.