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XO Sauce Scallops

Ingredients (XO Sauce Scallops)

Stir-fry Scallops with XO Sauce Recipe

XO Sauce is a gourmet Cantonese seafood sauce made up of dried scallops & dried shrimps among other ingredients, and it can be eaten on its own as a condiment or used in stir-fries.

Serves: 3-4

Prep Time: 15 mins

Cook Time: 8 mins


  • 250 grams large scallops if using frozen, thaw before use
  • 1 tbsp cooking oil
  • 3 slices ginger sliced thinly
  • 50 grams snow peas strings removed and ends trimmed
  • 1/2 carrot sliced thinly to flower shapes
  • 1 stalk celery sliced to thin strips
  • 2 tbsp XO Sauce
  • 1 tbsp oyster sauce

(A) Marinade

  • 1 tsp corn starch
  • 1/2 tsp sesame oil
  • 1 tsp oyster sauce


  1. Marinade scallops in (A) for 10 minutes.
  2. Heat wok with cooking oil and stir fry ginger for 30 seconds.
  3. Add scallops, snow peas and carrots; stir fry for 3 minutes.
  4. Add celery strips, XO sauce and oyster sauce; stir fry until the scallops are cooked and the sauce is evenly mixed. Serve with steamed rice.

Noob Cook Tip

For best results, use large and good quality scallops because they will shrink significantly after cooking. I bought frozen Hokkaido scallops which cost about S$30+ for a 1kg box. The scallops were big, juicy and not fishy, so it is definitely worth the price tag for a dish like this.

Leave a Comment

31 Responses to “XO Sauce Scallops”

  1. Little Corner of Mine — February 24, 2012 @ 1:06 am

    Oh yes, that brand of XO sauce is pricey. It’s pricey here too and it’s about the same price. Your scallops look delicious!


  2. Christy — February 24, 2012 @ 8:15 am

    Ooooh, a big WOW from a big scallops fan!:) XO sauce or not, I am already loving this dish!
    I do want to be at your house for dinner, hehehehe ;)


  3. shirley@kokken69 — February 24, 2012 @ 11:26 pm

    I do love stopping by your space… everything is some homely here… 有回到家的感觉!


  4. shirley — February 28, 2012 @ 5:59 pm

    Any particular brand of XO sauce is good?


    • wiffy replied: — February 29th, 2012 @ 8:20 am

      Hi shirley, you can try Lee Kum Kee brand.


      • ivy replied: — March 8th, 2012 @ 1:08 pm

        been looking high n low but don’t see any LKK XO sauce. Am I looking in the wrong places? So far, only tried local supermart n NTUC. Pls advise.

        Thks. By the way, love your website…been following it since my KL days

        • wiffy replied: — March 8th, 2012 @ 1:35 pm

          Hi ivy, thanks for your kind words. I see it all the time at NTUC (maybe the one you go to is a smaller outlet?). I got mine at Giant hypermart though because it came with a small jewellery box gift.

  5. Pauline Wong via Facebook — March 15, 2012 @ 10:52 pm

    I have marked this down as a must try recipe!


  6. Beanie — March 22, 2012 @ 11:08 pm

    Hi, is corn starch same as corn flour?


    • wiffy replied: — March 23rd, 2012 @ 9:57 am

      yup, correct.


  7. Beanie — April 14, 2012 @ 11:02 pm

    Hi, at which stage do I need to add water & how much?


    • wiffy replied: — April 15th, 2012 @ 11:01 pm

      Hi Beanie, I did not add water, but if you would like more sauce, you can add about 1/4 cup water at the last step.


      • Beanie replied: — April 18th, 2012 @ 11:03 am

        Hi Wiffy, thank u so much. I m very much an idiot when come to cooking. But yr recipe is so granular n straight forward. Now I hv come to enjoy cooking.

        I hv tried this dish n really love it!

        • wiffy replied: — April 18th, 2012 @ 11:25 pm

          glad to hear! :)

  8. SYd — October 8, 2012 @ 8:43 pm

    Hi wiffy, I’m planning to try this dish out as i’m a big fan of scallops :) Just a quick qn, issit necessary to add the celery? Cos I’m not too fond of the taste of it. Will it affect the overall taste of the dish?


    • wiffy replied: — October 8th, 2012 @ 8:57 pm

      Hi SYd, it is all right to omit celery :)


  9. Eliza — June 8, 2013 @ 2:58 am

    Thanks for the wonderful recipes in your website!

    I noticed that you don’t use garlic for Stir-fry Scallops with XO Sauce Recipe. Please advise…

    Thank you.