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Ingredients25 m servings 213
Original recipe yields 4 servings
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
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- Cook's Note:
- Cut any large scallops in half.
Per Serving: 213 calories; 7.1 11.6 27.6 136 601 Full nutrition
ReviewsRead all reviews 3
4.21.19 The recipe doesn’t specify sea or bay scallops, and I used bay (what I had in the freezer). My shrimp were large, and my scallops were small, so what happened is I overcooked my scallo...