Thai Scallops With Asparagus Recipe

Serve this scrumptious sauted shellfish with rice

1 1/2 pounds sea scallops
1 tablespoon cornstarch
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (2") sliced asparagus (about 1/2 pound)
1/2 cup fat-free, less-sodium chicken broth *
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon chile puree with garlic sauce
2 tablespoons chopped fresh basil
1/2 teaspoon grated lemon rind
2 cups hot cooked long-grain rice
Basil sprigs (optional)

Combine the scallops and cornstarch. Heat olive oil
in a large nonstick skillet over medium-high heat.
Add scallops, and stir-fry 4 minutes. Remove scallops
from pan. Add minced ginger and garlic, and stir-fry
10 seconds. Stir in sliced asparagus and next 4 ingredients
(asparagus through chile puree), and cook, uncovered, 2
minutes. Return the scallops to pan; cover and cook 1 minute.
Remove from heat, and stir in chopped basil and grated
lemon rind. Serve with rice. Garnish with basil sprigs,
if desired.

* Catie recommends for vegitarians that eat seafood replace
the chicken broth with vegetable broth.

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