Asparagus And Scallop Bowl

Ingredients

  • 3 1/2 ounces uncooked buckwheat noodles
  • 1 teaspoon olive oil
  • 1 cup thinly sliced shiitake mushroom caps
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 teaspoon grated fresh lemon rind
  • 2 tablespoons fresh lemon juice, divided
  • 3 cups (1-inch) diagonally cut asparagus (about 3/4 pound)
  • 1 pound bay scallops
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons sliced green onions

Description

This Is Best Served With Crusty Bread To Soak Up Every Drop. For Added Spice, Increase The Red Pepper To 1/2 Teaspoon.

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