Xo Sauce Scallops Recipe

Main

1. 1

   Prepare scallops

   Pat the scallops very dry with paper towels. If they have a small side muscle, remove it. Season both sides lightly with 1/4 tsp kosher salt and a few grinds of pepper. Let rest at room temperature for 5–10 minutes while you prepare other ingredients.

2. 2

   Prep aromatics and sauce slurry

   Mince the garlic finely. Slice the green parts of the spring onions into 1/4-inch (6 mm) rings, keeping the white and green parts separate if you prefer to use whites for flavor. In a small bowl, mix the cornstarch with 2 tablespoons water to make a slurry. In another small bowl combine XO sauce, light soy sauce, Shaoxing wine, sugar, and the slurry; stir until smooth.

3. 3

   Sear scallops

   Heat a large skillet or wok over medium-high to high heat until very hot. Add 1 tablespoon neutral oil and the butter. When the butter foams and just begins to brown, add scallops spaced so they do not touch. Sear without moving 1½ to 2 minutes until a deep golden crust forms. Flip and sear the other side 1 to 1½ minutes until cooked through but still tender. Transfer scallops to a plate and tent loosely with foil to keep warm.

4. 4

   Cook aromatics and finish sauce

   Wipe the skillet lightly with a paper towel if excess browning remains, then add the remaining 1 tablespoon oil and return to high heat. Add minced garlic (and the white parts of spring onion if using) and stir-fry 15–20 seconds until fragrant but not browned. Add the XO sauce mixture and stir constantly; let it bubble and thicken for about 30–45 seconds. Taste and adjust seasoning: add up to 1/4 tsp salt if needed and a pinch more sugar or soy for balance. If sauce is too thick, add up to 1–2 teaspoons water to loosen.

5. 5

   Combine and glaze

   Return the seared scallops to the pan and gently toss in the sauce for 20–30 seconds to coat and reheat. Spoon the sauce over the scallops so they are glazed but not swimming in sauce. Stir in the sliced green parts of the spring onion and finish with a crack of pepper.

6. 6

   Serve

   Transfer scallops to a warm serving plate, spoon any remaining sauce over them, and optionally squeeze a little lemon juice over the scallops to brighten flavors. Serve immediately with steamed rice or as part of a multi-course Cantonese-style meal.