Sweet Chilli Scollop Stir Fry

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So quick an easy is this flavoursome stir fry


- 500 grams fresh scollops, washed and de-veined
- 2 brown onions sliced
- cloves garlic sliced
- 2 large chillies sliced
- 3 handfuls sugar snap peas washed
- oil for wok
- 125ml Emelia’s Sweet Serendipity


If serving with rice have that cooked and ready as this meal takes no time at all. Add a drizzle of oil to to a pre heated hot wok, once oil is at a high temperature add the onions, garlic and chilli, keep stirring for 2-3 minutes, add the scollops, sugar snaps and half of the Emelia’s Sweet Serendipity, keep stirring and tossing and cook for a further 2-3 minutes or until scollops are cooked through. Remove straight away and either serve on it’s own or with rice, drizzle the remaining Sweet Serendipity over the top of the stir fry.

Products used in this recipe:

Emelia’s Sweet Serendipity