The method
4 steps · 15 min
- 01
Sear scallops in ripping-hot oil 90 seconds per side; remove.
- 02
Add XO to pan; sizzle 20 seconds.
- 03
Deglaze with wine; add soy and sugar.
- 04
Return scallops; toss just to glaze; finish with scallion.
← The IndexCantonese
XO Scallops
Seared sea scallops glossed in XO — the umami-heavy chili-seafood sauce that made Hong Kong hotel kitchens famous.
Umami15 minServes 3
