Teriyaki Scallops and Asparagus Stir-Fry



Under 30 minutes Dairy Free Without Eggs Without nuts Without peanuts Low in Saturated Fat

Nutritional Facts Per Serving

24 g
44 g
1 g
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 360
  • Lipides 9 g
    • Saturated fat  1 g
  • Cholesterol 45 mg
  • Sodium  420 mg
  • Carbs 44 g
    • fiber  1 g
    • Sugar  4 g
  • Protein 24 g


  • 3/4 pound thin asparagus
  • 1 package (24 ounces) Scallops, thawed and cut in half
  • 2 tablespoons Safeway Compliments Unbleached Flour
  • 3 tablespoons Compliments Vegetable Oil
  • 1/4 cup water
  • 11/2 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced or pressed
  • 3/4 cup reduced sodium beef broth
  • 1/4 cup Teriyaki Sauce
  • 11/2 tablespoons cornstarch
  • hot, steamed Compliments Calrose Rice


  1. Trim off and discard tough stem ends on asparagus. 
  2. Cut asparagus stalks into 11/2-inch lengths. Set aside. 
  3. Pat scallop pieces very dry between paper towels. In a bowl gently toss scallops with flour to coat evenly.
  4. Heat 1 tablespoon oil in a 12-inch nonstick frying pan over high heat.
  5. When pan is very hot, add half the scallops. Cook without stirring until undersides are lightly browned, 1-11/2 minutes. 
  6. With tongs, turn scallops over and cook to brown other sides, about 1 more minute. 
  7. Transfer cooked scallops to a plate. 
  8. Repeat to use 1 more tablespoon oil and cook remaining scallops. 
  9. Transfer all scallops to plate and set aside.
  10. Add asparagus, remaining oil, water, ginger and garlic to pan, stir to mix well. 
  11. Cover and simmer until asparagus turns bright green, about 2 minutes.
  12. Uncover and stir over high heat until liquid evaporates. 
  13. In a small bowl, mix together broth, teriyaki sauce, and cornstarch until smooth. 
  14. Whisk mixture into pan, stirring constantly. 
  15. Simmer until asparagus is tender-crisp when pierced and sauce has thickened, 1-2 minutes. 
  16. Return scallops and their juices to pan and stir just until hot and scallops are opaque in center (cut to test), 30 seconds to 1 minute. 
  17. Transfer stir-fry to a serving dish and serve over steamed rice.

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