Asparagus and Scallop Bowl

Ingredients

• 3 cups diagonally cut asparagus (1-inch) ()
• 1 pound bay scallops 
• 0.3 teaspoon pepper red crushed
• 3 cups less-sodium chicken broth fat-free
• 3 tablespoons basil fresh chopped
• 2  garlic cloves minced
• 2 tablespoons green onions sliced
• 2 tablespoons juice of lemon fresh divided
• 1 teaspoon lemon rind fresh grated
• 3.5 ounces buckwheat noodles uncooked
• 1 teaspoon olive oil 
• 0.3 teaspoon salt 
• 1 cup shiitake mushroom caps thinly sliced
• 1 cup water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain; set aside.
3. While noodles cook, heat oil in a large Dutch oven over medium-high heat.
4. Add mushrooms and garlic, and saut 3 minutes or until lightly browned.
5. Add broth, water, lemon rind, and 1 tablespoon lemon juice to pan; bring to a boil.
6. Add asparagus; cook 1 minute. Reduce heat, add scallops, and simmer 3 to 4 minutes or until scallops are opaque and asparagus is tender.
7. Stir in cooked noodles, remaining 1 tablespoon lemon juice, basil, salt, and pepper; cook 1 minute. Divide evenly among 4 shallow soup bowls.
8. Sprinkle each portion evenly with green onions.