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Asparagus and Scallop Bowl

Asparagus and Scallop Bowl
Asparagus and Scallop Bowl is a dairy free main course. This recipe serves 4. One portion of this dish contains around 22g of protein, 3g of fat, and a total of 231 calories. A mixture of diagonally cut asparagus, bay scallops, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

1
Cook noodles according to package directions, omitting salt and fat.
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PastaPasta
SaltSalt
2
Drain; set aside.
3
While noodles cook, heat oil in a large Dutch oven over medium-high heat.
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PastaPasta
Cooking OilCooking Oil
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Dutch OvenDutch Oven
4
Add mushrooms and garlic, and saut 3 minutes or until lightly browned.
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MushroomsMushrooms
GarlicGarlic
5
Add broth, water, lemon rind, and 1 tablespoon lemon juice to pan; bring to a boil.
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Lemon JuiceLemon Juice
Lemon PeelLemon Peel
BrothBroth
WaterWater
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Frying PanFrying Pan
6
Add asparagus; cook 1 minute. Reduce heat, add scallops, and simmer 3 to 4 minutes or until scallops are opaque and asparagus is tender.
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AsparagusAsparagus
ScallopsScallops
7
Stir in cooked noodles, remaining 1 tablespoon lemon juice, basil, salt, and pepper; cook 1 minute. Divide evenly among 4 shallow soup bowls.
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Cooked PastaCooked Pasta
Lemon JuiceLemon Juice
PepperPepper
BasilBasil
SaltSalt
SoupSoup
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BowlBowl
8
Sprinkle each portion evenly with green onions.
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Green OnionsGreen Onions
DifficultyMedium
Ready In25 m.
Servings4
Health Score28
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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