Anyone would be proud to serve visitors this recipe because it is simple to prepare and results in an elegant-looking meal. One of my family’s favorite dinners is this one. With a small increase in prep time, it may easily be increased to serve more people.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter, divided
- 1 pound fresh asparagus, cut into 2-inch pieces
- 2 cups sliced fresh mushrooms
- 1 small onion, sliced
- ½ pound medium raw shrimp, peeled and deveined
- ½ pound raw scallops
- 2 cloves garlic, minced
- 1 tablespoon dried parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons lemon juice
Instructions
- 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 garlic, parsley, 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.
- Cut any large scallops in half.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 601 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Not great but pretty good
Used fresh parsley, extra garlic, Umami seasoning blend requiring less salt. Excellent!
Super easy and delicious!
I didn’t have scallops so I used all shrimp. I halved the asparagus and added yellow squash. Otherwise, I followed the recipe exactly and put it on a bed of linguini pesto genovese (tiberino brand kit). It was amazing!
I added sweet peppers.. Very good dish!
I was surprised at how simple yet tasty this recipe was, definitely going to make it again!
I didn’t have mushrooms, but I did have red peppers so added them. This dish was so delicious without changing anything! I will definitely make it again!
I didn’t have shrimp, but it as very tasty even without them. We will definitely make again.
I made the recipe as directed, with the only modification being the addition of extra shrimp. The stir fry was served over rice. I found additional cooking time was needed to cook the vegetables, and the final result wasn’t particularly flavorful. Perhaps additional lemon or seasoning would punch this up a notch.
5stars love it
Recipe is missing when to add the garlic. Guessing when cooking the seafood? Good taste but we found it to be too much pepper. Made exactly as directed would make again with those changes.
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 scallops (and I should have known better). I would suggest that you be sure that the shrimp and scallops are approximately the same size, as would be the case with sea scallops. If you use bay scallops, would recommend at the beginning adding the shrimp to the skillet and cook for 1-1/2 minutes, and then add the scallops for the last 30 seconds, as they will continue to cook later. Just follow the timing as listed in the recipe, and you’ll be golden! Bottom line, the shrimp, baby bella mushrooms, onions, and asparagus were cooked perfectly. Just get everything ready because this impressive dinner comes together quickly, as with any stir fry, and has lovely presentation. I can buy shrimp fairly inexpensively the majority of the time, so I can see making this with only shrimp and not worrying about the size of the scallops. Simple Easter dinner served with lemon jasmine rice, sliced tomatoes with a balsamic vinaigrette, a hot baguette, and a wedge of fresh lemon. Shana, thanks for sharing your recipe, we thoroughly enjoyed it.