Stir-Fried Prawns and Scallops with Asparagus

A favourite entrée at wockpool, this recipe brings together three elements that most people love. This dish is best made in springtime, when the large green asparagus are in season. The scallops are sea scallops from warmer waters, which are sweeter and lighter than their cold-water relations from south Australia’s coffin bay. Quick cooking is essential to make sure that the delicate flesh of the scallops doesn’t toughen.