XO Sauce Scallops

XO Sauce Scallops

Check Out: XO Sauce Recipes

This XO sauce scallops is a homely and gourmet treat at the same time. I love XO Sauce and I truly believe that every cook into Chinese cooking should have a bottle in the kitchen. In my pantry, I am never without it. 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. Whenever I need to wok something in a hurry, I used XO Sauce as the base and I will most certainly be ensured a restaurant-quality and luxurious Chinese dish with minimum effort and preparation.

XO Sauce

Even though a bottle of XO Sauce is pricey (about S$20 a bottle) due to the dried scallops, a little goes a long way in cooking. Dishes with XO Sauce are premiumly priced at Chinese restaurants, so a dish with XO sauce is much cheaper when cooked at home.

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

Ingredients

  • 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

Directions

  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.