What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915812 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Scallops in XO Sauce

Fish and Seafood

Scallops in XO Sauce
10 bay scallops
10 sea scallops, each cut into four pieces
1 teaspoon granulated sugar
½ teaspoon coarse salt
1 Tablespoon potato or water chestnut flour
2 Tablespoons vegetable oil
6 coves fresh garlic, peeled and thinly sliced
1 large fresh red hot chili pepper, seeded and slivered
3 Tablespoons sugar snap peas, strings removed, then slivered
2 Tablespoons XO sauce
1. Mix both kinds of scallops with the sugar, salt, and starch and set them aside to dry somewhat.
2. Heat the wok or fry pan then add the oil stir-fry the scallops for just one minute before removing them to a plate.
3. Add the garlic and chili pieces and stir-fry another minute before adding the snap pea slivers, and stir once or twice. Now return the scallops to the pan and stir twice, add the XO sauce and one tablespoon of cold water, and toss well, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720