Stir-fried Fresh Scallop And Asparagus With Xo Sauce Recipe

Prepare and marinate scallops

Pat scallops dry with paper towels. If large, halve horizontally to make uniform bite-sized pieces. Place scallops in a bowl and add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Toss gently to coat and let rest for 10–15 minutes while preparing other ingredients. The cornstarch will slightly velvet the scallops when cooked.

Prepare asparagus and aromatics

Trim woody ends off the asparagus and slice on a diagonal into 1/2-inch pieces. Blanch the asparagus in boiling salted water for 30–45 seconds until bright green and just-tender, then immediately transfer to an ice bath to stop cooking. Drain and set aside. Thinly slice garlic, julienne ginger, and cut green parts of scallions into 1-inch lengths.

Mix sauce

In a small bowl combine 2 tbs XO sauce, 1 tbs chicken stock, 1 tsp oyster sauce, 1 tsp light soy sauce, 1 tsp sesame oil, and 1 tsp sugar. Stir until sugar dissolves. Taste and adjust: XO sauce is salty and savory, so add a touch more stock if needed.

Stir-fry scallops and assemble

Heat a large wok or heavy skillet over high heat until very hot. Add 1½ tbs neutral oil and swirl to coat. Add marinated scallops in a single layer (work in batches if necessary) and sear without moving for about 30–45 seconds until the bottom is golden. Toss and cook another 20–30 seconds until just opaque — scallops cook quickly; avoid overcooking. Remove scallops to a plate and tent loosely to keep warm. Wipe the wok if there's heavy residue, then return to high heat and add remaining ½ tbs neutral oil. Add sliced garlic and julienned ginger and stir-fry for 10–15 seconds until fragrant but not browned. Add the blanched asparagus and toss for 20–30 seconds to heat through. Pour the prepared XO sauce mixture into the wok, stir to coat vegetables evenly, and bring to a simmer for 15–20 seconds so flavors meld. Return scallops and any accumulated juices to the wok, gently toss with the asparagus and sauce for 20–30 seconds to reheat scallops and marry flavors. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper if needed (taste first; XO sauce may already provide enough salt). Finish with 1 tsp sesame oil and toss in the scallion greens. Remove from heat immediately.

Serve immediately on a warmed platter or individual plates. Garnish with extra sliced scallion or a light drizzle of additional XO sauce if desired.