Stir Fried Scallops download this recipe 225g (8oz) prepared scallops, fresh or defrosted 2 x 15ml spoon (2 tablespoons) vegetable oil 1 small courgette, cut into strips 3 sticks of celery, sliced 85g (3oz) carrots, cut into strips 85g (3oz) spring onions, sliced salt and black pepper Cut the scallops into thin slices, leaving the coral whole. Heat the oil in a wok or large pan and fry the scallops for about 3 minutes. Add the courgette, celery, carrots and spring onions and stir fry for a further 3 minutes until scallops are cooked and vegetables just begin to soften. Season. Serve immediately with Chinese noodles. Serves 2 NUTRITIONAL VALUES PER PORTION (APPROX) 265 Kilocalories; 28g Protein; 13g Fat; 9g Carbohydrate; 2g Fibre.