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Ginger-Chili Scallops

Makes 4 servings

 3/4 pound asparagus
 1 1/2 pounds sea scallops
 1/4 cup olive oil
 1 tablespoon minced fresh ginger
 2 tablespoons minced or pressed garlic
 2 tablespoons minced fresh jalapeño chilies
 1/8 teaspoon hot chili flakes
 1/2 cup dry white wine
 1/4 cup (1/8 lb.) butter or margarine
  Salt and pepper
Step 1

Rinse asparagus, snap off and discard tough ends, and cut remaining stalks diagonally into 1 1/2-inch pieces. Rinse scallops well and pat dry; if wider than 1 1/2 inches, cut in half.

Step 2

In a 12-inch nonstick frying pan or 14- to 15-inch wok over high heat, combine asparagus and 1/3 cup water. Stir often just until asparagus is tender-crisp when pierced, 3 to 4 minutes. Pour asparagus into a bowl.

Step 3

To pan, add oil, ginger, garlic, jalapeño chilies, and chili flakes. Stir until sizzling, about 1 minute. Add scallops and stir often for 1 minute longer. Add wine. Stir until scallops are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. With a slotted spoon, transfer scallops to bowl.

Step 4

Boil liquid in pan until reduced to 1/2 cup, 5 to 7 minutes. Reduce heat, add butter, and stir just until melted, about 1 minute. Return asparagus and scallops to pan; stir until hot, about 2 minutes. Pour at once into a serving bowl. Add salt and pepper to taste.

Nutrition Facts

Servings Makes 4 servings

Amount Per Serving
Calories 402Calories from Fat 60
% Daily Value *
Total Fat 27g42%

Saturated Fat 9.4g47%
Cholesterol 88mg30%
Sodium 400mg17%
Total Carbohydrate 9.1g4%

Dietary Fiber 0.9g4%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.