15 ml butter 1 tbsp
15 ml olive oil 1 tbsp
2 garlic clove, minced
15 ml fresh gingerroot, minced 1 tbsp
500 g scallops 1 lb
500 g asparagus, sliced 1 lb
8 green onions, chopped
2 zucchini, sliced
175 ml chicken stock 3/4 cup
15 ml lemon juice 1 tbsp
30 ml cornstarch 4 tsp
25 ml fresh parsley, chopped 2 tbsp
salt & pepper to taste
In large heavy skillet or wok; melt butter with oil over medium-high heat. Add garlic and gingerroot; stir-fry 30 seconds. Add scallops; stir-fry for 30 seconds. Remove scallops with slotted spoon, set aside. Add asparagus, green onions and zucchini; stir-fry for 2 minutes. Return scallops to pan, along with stock and lemon juice. Bring to boil. Cook, covered 2 to 4 minutes or until asparagus is tender and scallops are cooked through. In small bowl, blend cornstarch with 1 tablespoon (15 ml) cold water. Add cornstarch mixture to pan. Cook, stirring, for 1 minute or until sauce has thickened. Sprinkle with parsley, season with salt and pepper.
Serves 4