Ginger-lemon scallop, shrimp and vegetable stir-fry
Ginger-lemon scallop, shrimp and vegetable stir-fry

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 1 mL (1/4 teaspoon) each, salt and pepper
  2. 2 mL (1/2 teaspoon) ground cayenne pepper
  3. 5 mL (1 teaspoon) dried basil
  4. 15 mL (1 tablespoon) olive oil
  5. 1 package (300 g) frozen scallops, thawed
  6. 1 package (340 g) frozen cooked shrimp, thawed
  7. 2 garlic cloves
  8. 30 mL (2 tablespoons) finely chopped gingerroot
  9. 1 red pepper
  10. 250 mL (1 cup) broccoli florets
  11. 1/2 bunch asparagus (ends trimmed),* cut into thirds and blanched 2 minutes
  12. 250 mL (1 cup) snow peas
  13. 1 (30 mL / 2 tablespoons) lemon juice only

Directions

  1. In a small bowl, stir together salt, pepper, cayenne pepper and basil. Set aside.
  2. Heat oil over high heat in a non-stick skillet. Add scallops and season with one third of spice mixture. Sear for 2 to 3 minutes on each side. Reserve.
  3. Add shrimp to the same skillet and season with one third of spice mixture. Sear over high heat for 1 minute on each side. Reserve.
  4. Sauté garlic, gingerroot, red pepper, broccoli florets, asparagus and snow peas in the same skillet. Season with remaining spice mixture.
  5. Return scallops and shrimp to pan, stirring delicately to combine. Sprinkle stir-fry with lemon juice, and season with salt and pepper to taste.
  6. Serve with a crusty bread and lemon wedges, if desired.

Variation: Vary the seafood by substituting chunks of precooked lobster tail for the shrimp and raw salmon cubes for the scallops.

* To trim asparagus stalk at the right spot, hold at both ends and bend gently. The end will snap off at the best spot.

Best wine pairing: The perfect match with a medium-bodied white.

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