• 1 mL (1/4 teaspoon) each, salt and pepper
• 2 mL (1/2 teaspoon) ground cayenne pepper
• 5 mL (1 teaspoon) dried basil
• 15 mL (1 tablespoon) olive oil
• 1 package (300 g) frozen scallops, thawed
• 1 package (340 g) frozen cooked shrimp, thawed
• 2 garlic cloves, finely chopped
• 30 mL (2 tablespoons) finely chopped gingerroot
• 1 red pepper, cut in half-strips
• 250 mL (1 cup) broccoli florets
• 1/2 bunch asparagus (ends trimmed),* cut into thirds and blanched 2 minutes
• 250 mL (1 cup) snow peas
• juice of one lemon (30 mL / 2 tablespoons

1. In a small bowl, stir together salt, pepper, cayenne pepper and basil. Set aside.
2. Heat oil over high heat in a non-stick skillet. Add scallops and season with one third of spice mixture. Sear for 2 to 3 minutes on each side. Reserve.
3. Add shrimp to the same skillet and season with one third of spice mixture. Sear over high heat for 1 minute on each side. Reserve.
4. Sauté garlic, gingerroot, red pepper, broccoli florets, asparagus and snow peas in the same skillet. Season with remaining spice mixture.
5. Return scallops and shrimp to pan, stirring delicately to combine. Sprinkle stir-fry with lemon juice, and season with salt and pepper to taste. Serve with a crusty bread and lemon wedges, if desired.

Serves`4
Variation: Vary the seafood by substituting chunks of precooked lobster tail for the shrimp and raw salmon cubes for the scallops.

* To trim asparagus stalk at the right spot, hold at both ends and bend gently. The end will snap off at the best spot.