Stir-Fried Scallops and Asparagus

My 100th post! Woohoo! And a very yummy post at that!

My husband and I both loved the fact that this recipe used ramen noodles. They're pretty much the best noodle ever. Or maybe we're just caught up in the nostalgia aspect of eating ramen noodles, bringing back memories of our college days. Either way, they were very tasty in this dish!

I knew I had some scallops in the freezer leftover from another recipe that called for them, but I didn't realize until it was time to cook that I only had a couple. Luckily, I also had some shrimp in the freezer, so I just turned this into a Stir-Fried Scallops and Shrimp and Asparagus meal! I knew that the shrimp would take little time to cook in the skillet, just like the scallops, so it all worked out just fine. Just throw the shrimp in the skillet at the same time as the scallops and you'll be fine. I thought it tasted great with the addition of the shrimp! I will definitely keep that change next time I make this!

The sauce that got mixed in with everything at the end was very tasty. The ingredients listed a teaspoon of hot pepper sauce. I wasn't 100% sure if hot pepper sauce is the same thing as say, Texas Pete hot sauce, but that is what we had and the first ingredient in Texas Pete is peppers, so I decided that would work and that is what I used. The hot sauce mixed really well with the soy sauce and lime juice and added a great flavor to the dish! The hot sauce, in my opinion, added more flavor rather than heat. There was a subtle level of heat to the food, but nothing overpowering by any means.

Everything mixed together was really good! And I hope you don't get tired of me saying this, but it was very simple to put together! A perfect quick, healthy, yummy dinner! Enjoy!

Stir-Fried Scallops and Asparagus
Taste of Home: Everyday Light Meals
Published by Reiman Media Group, Inc. in 2010.

Prep/Total time: 25 minutes  Yield: 4 servings

1 package (3 ounces) chicken ramen noodles
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
1 tablespoon olive oil
1 medium sweet red pepper, julienned
3 green onions, thinly sliced
1 pound sea scallops, halved horizontally
1 tablespoon lime juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon hot pepper sauce

1. Discard seasoning packet from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.
2. Meanwhile, in a nonstick skillet or wok, cook and stir asparagus and garlic in oil for 2 minutes. Add red pepper; cook and stir 1 minute longer. Add green onions; cook and stir 2 minutes longer. Stir in scallops. Cook for 3 minutes or until scallops are firm and opaque.
3. Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve over ramen noodles.