Seafood Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 1 lb. | scallops | |
| 1 Tbsp. | ginger root -- peeled and chopped | |
| 2 Tbsp | soy sauce | |
| 2 Tbsp. | Vegetable oil | |
| 2 cloves | garlic -- sliced | |
| 1 1/2 | lb. | asparagus -- trimmed and cut into |
| -- 2 | in. pieces | |
| 1/4 tsp. | crushed red pepper | |
| 1/2 cup | fresh basil leaves -- chopped | |
| 2 cups | cooked rice |
Rinse scallops under running cold water. Pat dry with paper towels. In bowl, tossscallops with ginger and 1 Tbsp. soy sauce. In non-stick skillet, heat 1 Tbsp. oilover medium-high heat. Add garlic and cook till galden brown, stirring often.With slotted spoon,remove garlic to bowl. In same skillet, cook asparagus andcrushed red pepper until tender-crisp, about 7 minutes. Remove to bowl. Add 1Tbsp. oil to skillet, add scallop mixture and cook 3 to 5 minutes or until opaque.Add asparagus, garlic and remaining soy sauce to skillet. Heat through. Toss withbasil. Serve with cooked white rice.This is hot. You may use less ginger and/or red pepper flakes. A little driedbasil may be used instead of fresh.