Vietnamese Stir-Fried Scallops

  • Preparation 15 MIN
    Cooking 10 MIN
  • Servings 4


Coconut sauce



Coconut sauce

  1. In a bowl, whisk together all the ingredients. Set aside.


  1. In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
  2. Pat the scallops dry with paper towels.
  3. Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
  4. In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
  5. Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 745  
Total Fat 43 g  
Saturated Fat 18 g  
Sodium (salt) 1600 mg  
Carbohydrates 54 g  
Fibre 4 g  
Protein 37 g