Chinese XO Scallops with Noodles Recipe
This is a quick and easy meal that can be rustled up in 15 minutes. It’s based around one delicious ingredient, XO sauce, a spicy seafood sauce from Hong Kong, containing dried scallop, shrimp, fish, chilli, garlic and oil. I came up with the recipe one lunch-time after craving the taste of XO. But you can ‘XO’ anything you want! Just experiment.
- 10 or so medium-sized frozen scallops (the ones I bought had instructions to cook from frozen). You can of course use fresh scallops, which will take less time to cook
- 1 medium-sized leek
- 2 cloves of garlic
- 2 slices of fresh ginger
- sea salt and freshly ground white pepper
- 2 teaspoons of XO sauce
- 2 tablespoons of vegetable oil
- noodles (I used easy cook ones that cook really quickly, but you can use any type you like)
- Boil water for the noodles in a saucepan.
- Heat a frying pan and add some vegetable oil.
- Finely chop the leek, and crush and chop the garlic, and the ginger, then start frying.
- Add the scallops (according to the instructions, they need to be cooked for 9 minutes if frozen).
- Season with sea salt and white pepper and keep tossing and stirring so that nothing sticks to the pan.
- Add noodles to saucepan and drain when cooked.
- Add noodles to scallops, add the XO sauce and mix well until noodles are covered with the XO sauce. Serve immediately!
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