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Scallop and Asparagus Stir-fry

4 servings


Under 30 Minutes

Nutritional Facts Per Serving

11.2 g
17.2 g
1.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 189
  • Fat 7.4 g
    • Saturated   0.6 g
    • + Trans 
  • Cholesterol 19 mg
  • Sodium   735 mg
  • Carbohydrate 17.2 g
    • Fibre   1.3 g
    • Sugars  
  • Protein 11.2 g
    • Vitamin A 7 %
    • Vitamin C 12 %
    • Calcium 4 %
    • Iron 9 %


Place the oil in a large non-stick skillet or wok over medium-high heat. When hot, add the scallops and cook 30 seconds per side, remove and set aside.

Add the asparagus, ginger and garlic to the wok or skillet and stir-fry 1 minute. Add the chili sauce, soy sauce and lime juice and bring to a simmer. Return the scallops to the pan and cook 1 minute more. Toss in the green onions and serve.

Note: To blanch the asparagus, plunge in boiling water 2 minutes. Drain well, cool in ice-cold water, and drain well again.

Sweet chili sauce is available in the Asian foods aisle.

Serving Suggestions

Make a two dish, Chinese-style dinner by serving the stir-fry with a rice dish created from a recipe in our website collection, such as Mixed Vegetable Fried Rice or Vegetable Fried Rice with Curry.

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