XO Scallops with Garlic Shoots by Lee Chan

16 Aug 2018

XO Scallops with garlic shoots -


2 tbsp Peanut oil 200g

large Japanese scallops

3tbsp XO sauce 100g Garlic shoots cut into 4cm lengths

100g Spring onion cut into 4cm lengths

1tbsp Shaoxing wine

1tbsp Soy sauce

1⁄2 cup chicken broth


  1. Heat a wok on high until it smokes, then add 1tbsp of peanut oil. Add scallops and stir-fry

quickly until lightly brown. Remove from wok and set aside.

  1. Add remaining peanut oil into the wok, stir-fry garlic shoots and spring onion for 1 minute.
  2. Add shaoxing wine and stir through xo sauce. Add chicken broth and reduce heat to a simmer.
  3. Return scallops back to the wok, add soy sauce, stir through to incorporate flavours. Remove from heat and serve immediately.