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Pan Seared Scallops with XO Sauce

Pan Seared Scallops with XO Sauce

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    20mins

  • Cooking

    20mins

Easy Recipes Less Than 30 mins Seafood Vegetable Dinner Lunch Healthy Vegetarian Fusion

What you’ll need

Ingredients

  • 18 pcs Green asparagus
  • 2 tsp Butter(to pan-fry scallops)
  • 6 pcs Scallops
  • 2 tsp Spring Onion (diced)
  • 1 tsp Garlic (finely chopped)
  • 1 tsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 Lemon (squeeze to juice)
  • 4 tbsp Lee Kum Kee XO Sauce
  • 6 tbsp Cream
  • 1 tsp Lee Kum Kee Premium Soy Sauce
  • a pinch of Purple shiso cress (Optional)
  • a pinch of Coriander (Optional)

Seasoning

  • 1 tsp Lee Kum Kee Panda Brand Oyster Sauce

Dipping

  • 4 tbsp Lee Kum Kee XO Sauce
  • 1 tsp Lee Kum Kee Premium Soy Sauce

Made with
Lee Kum Kee products

Panda Brand Oyster Sauce 2_27kg

Oyster Sauce

Panda Brand Oyster Sauce
Premium Soy Sauce 1_75L

Soy Sauce

Premium Soy Sauce

How to make it

  1. Pre-heat oven to 180℃ and cook the asparagus in boiling water for 1 minute until just tender. Immediately place the asparagus in ice-cold water to stop the cooking process.
  2. Heat a pan on medium-high and add the butter until it turns light brown in colour. Place the scallops in the pan to fry for a minute on each side. Once both sides are caramelized, sauté the asparagus, shallots and garlic with the scallops and stir.
  3. Stir in the Oyster Sauce and mix well. Remove the asparagus and scallops and set aside. Deglaze the pan with a squeeze of lemon juice and stir in the XO Sauce.
  4. Add the cream, stir, and set the heat on medium to let the sauce slowly reduce. Re-heat the scallops and the asparagus in the oven for 1 minute.
  5. To serve, spoon the sauce on the bottom of a plate and place the spears of asparagus on top. Lay the scallops over the asparagus and drizzle with the Soy Sauce. Garnish with purple shiso cress and coriander leaves.