Scallop and Asparagus Stir-Fry

• 1 lb. sea scallops
• 1 tbsp. minced, peeled gingerroot
• 2 tbsp. reduced-sodium soy sauce
• 2 tbsp. vegetable oil
• 2 clove garlic
• 1 1/2 lb. asparagus
• 1/4 tsp. crushed red pepper
• 1/2 c. fresh basil leaves
• basil leaves

1. Rinse scallops under running cold water to remove sand from crevices.
2. Pat scallops dry with paper towels.
3. In bowl, toss scallops with ginger and 1 tablespoon soy sauce.
4. In nonstick 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat.
5. Add garlic and cook until golden brown, stirring often.
6. With slotted spoon, remove garlic to bowl.
7. In same skillet, cook asparagus and crushed red pepper until asparagus is tender-crisp, about 7 minutes.
8. Remove asparagus to bowl with garlic.
9. Add remaining 1 tablespoon oil to skillet; add scallop mixture and cook, stirring frequently, until scallops turn opaque throughout, 3 to 5 minutes.
10. Add asparagus, garlic, and remaining soy sauce to skillet; heat through.
11. Toss with chopped basil.
12. Spoon mixture onto platter; garnish with basil leaves.

gingerroot, soy sauce, vegetable oil, clove garlic, asparagus, red pepper, fresh basil, basil

Taken from www.delish.com/recipefinder/scallop-asparagus-stir-fry-1514 (may not work)