Pan Fried Scallops with XO Sauce


  • red chilli, finely chopped, for garnish, optional
  • 1 stalk celery, about 90 gm
  • ½ tsp minced garlic
  • 160 gm green beans
  • ½ tsp Shaoxing wine
  • pepper, to taste
  • salt, to taste
  • + 7 more ingredients
    • 6 scallops (fresh or frozen), about 160 gm
    • salt, to taste
    • sugar, to taste
    • 2 Tbsp water
    • ½ tsp corn flour / corn starch
    • 2 Tbsp Lee Kum Kee XO sauce
    • 4 Tbsp salt-reduced chicken stock

1. Blanch scallops in boiling water for about 1 to 2 minutes. Don’t over cook them. Immediately drain up and wipe dry with kitchen papers. Season with salt, pepper and a dash of wine. Set aside. 2. Trim the green beans. Remove the tissue of celery. Rinse the vegetables and drain well. Cut into l...

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