Thai Scallops With Asparagus

• 1 1/2 pounds sea scallops
• 1 tablespoon cornstarch
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups (2-inch) sliced asparagus (about 1/2 pound)
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chile puree with garlic sauce
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon grated lemon rind
• 2 cups hot cooked long-grain rice
• Basil sprigs (optional)

1. Combine the scallops and cornstarch. Heat olive oil in a large nonstick skillet over medium-high heat. Add scallops, and stir-fry 4 minutes. Remove scallops from pan. Add minced ginger and garlic, and stir-fry 10 seconds. Stir in sliced asparagus and next 4 ingredients (asparagus through chile puree), and cook, uncovered, 2 minutes. Return the scallops to pan; cover and cook 1 minute. Remove from heat, and stir in chopped basil and grated lemon rind. Serve with rice. Garnish with basil sprigs, if desired.

cornstarch, olive oil, ginger, garlic, chicken broth, lemon juice, soy sauce, chile puree, fresh basil, lemon rind, rice, basil

Taken from www.myrecipes.com/recipe/thai-scallops-with-asparagus (may not work)