1. Preheat oven to 220?c / 450F / Gas Mark 7. Gently heat wok to all over even heat. Heat griddle or skillet. 2. Prepare all ingredients. 3. Make caramel. Add butter and nuts. Swirl to coat. Remove to baking parchment. Sprinkle with sesame seeds. Allow to cool and crisp. 4. Griddle scallops until golden on one side. Remove and sit on oven tray golden side up. Drizzle dressing over. Heat for 1 minute ONLY in oven until hot. 5. Add oil to wok and stir fry all vegetables, starting with chilli, lemon grass, garlic and asparagus. Add rest of vegetables and seasonings. Taste and adjust. 6. Stir in nuts and finally scallops. 7. Serve in a pretty dish. NOTES : Chef:Tessa Bramley
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 108 (42%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 17mg||0 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 37.9g|
|Protein 0.7g||1 %|
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Calories per serving: 257
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