Recipe: Stir Fried Scallops with Asparagus and XO Sauce

Recipe: Stir Fried Scallops with Asparagus and XO Sauce
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During our CNY review at The Ritz-Carlton KL, we were gifted two bottles of XO sauce to bring home. XO sauce is a spicy sauce originating from Hong Kong, and is usually made from roughly chopped dried seafood such as scallops, fish and shrimp and cooked with chilli, onions and garlic.

One of the restaurant dishes which contains XO sauce that I love eating is stir fried scallops with asparagus. So, this is the perfect opportunity to recreate this dish at home for my loved ones. For this dish at home, I used large frozen Hokkaido scallops. Beautiful, fragrant dish - everyone loved it! :)

Stir fried scallops with asparagus and XO sauce

Nice crunchy asparagus paired with plump, juicy scallops in a fragrant, lightly spicy sauce

Stir fried scallops with asparagus and XO sauce
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 6 minutes
Serves 4


Ingredients
16-20 frozen Hokkaido scallops, defrosted
1 tbsp cooking oil
2 cloves garlic, peeled and finely chopped
2 tsp XO sauce
150g asparagus, trimmed and cut into 5cm lengths
A few slices carrot
1/2 tsp chicken stock powder


1. Clean and pat dry the scallops.

2. In a wok, heat oil over medium high heat. Once hot, add the garlic and saute for 1 1/2 minutes, until lightly golden.

3. Add the XO sauce and saute for a minute, then add the asparagus and carrots and saute for a further minute.

4. Add the scallops and then saute for about 1 - 1 1/2 minutes, depending on their size, then season with the chicken stock powder. Serve immediately.

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