Asparagus And Scallop Bowl

• 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

1. Cook noodles according to package directions, omitting salt and fat. Drain; set aside.
2. While noodles cook, heat oil in a large Dutch oven over medium-high heat. Add mushrooms and garlic, and saute 3 minutes or until lightly browned.
3. Add broth, water, lemon rind, and 1 tablespoon lemon juice to pan; bring to a boil. Add asparagus; cook 1 minute. Reduce heat, add scallops, and simmer 3 to 4 minutes or until scallops are opaque and asparagus is tender.
4. Stir in cooked noodles, remaining 1 tablespoon lemon juice, basil, salt, and pepper; cook 1 minute. Divide evenly among 4 shallow soup bowls. Sprinkle each portion evenly with green onions.

buckwheat noodles, olive oil, shiitake mushroom, garlic, chicken broth, water, lemon rind, lemon juice, bay scallops, fresh basil, salt, red pepper, green onions

Taken from www.myrecipes.com/recipe/asparagus-scallop-bowl (may not work)