Ingredients

12 ounces fresh or frozen bay scallops
5 cups reduced-sodium chicken broth
1/2 cup dry white wine or reduced-sodium chicken broth
3 tablespoons snipped fresh cilantro
2 teaspoons finely shredded lemon peel
1/4 teaspoon pepper
1 pound asparagus spears, trimmed and cut into bite-size pieces
1 cup fresh enoki mushrooms or shiitake mushrooms
1/2 cup sliced green onions
1 tablespoon lemon juice

Description

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