Shrimp and scallops


  • For the stir-fry
    • 1 tbsp. olive oil
    • 1 tbsp. sesame oil
    • 1 minced garlic clove
    • 1/2 chopped white onion
    • 100g snow peas
    • 1/2 red bell pepper, cut into strips
    • 1/2 orange bell pepper, cut into strips
    • 1 package (300g) duo of shrimp and scallops from Fruits de mer du Québec
    • 1 celery stalk cut into bevels
    • 2 carrots, thinly sliced
    • 1 green onion chopped

    For the sauce

    • 1/4 cup reduced-sodium soy sauce
    • 1 tbsp. oyster sauce
    • 2 tbsp. honey
    • 1 tbsp. minced garlic
    • 1/4 tsp chopped ginger
    • rice vinegar
    • Salt and pepper
    1. In a wok over high heat, add the oils. Sauté the onion and garlic for 1 minute, stirring. Add all the other vegetables and continue cooking for 5 minutes. Add the seafood and continue cooking for 4 to 5 minutes.
    2. In the meantime, mix all the ingredients “for the sauce” and pour it into the stir-fry. Mix well

    Thank you to our collaborator

    Katherine-Roxanne Veilleux

    Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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