Compatible versions
Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Jalapeño XO Sauce
- 3 oz dried scallops
- 3 oz dried shrimp
- 11 oz shaoxing rice wine
- 6 oz garlic cloves, peeled
- 6 oz jalapeño chilies, de-stemmed, sliced (2 in.)
- 6 oz Fresno chilies, de-stemmed, sliced (2 in.)
- 18 oz canola oil
- 3 oz soy sauce
- 1 tsp salt
- 1 pinch sugar
Black Rice and Scallops
- 4 oz black rice
- 32 oz water
- ⅔ oz fresh ginger, sliced
- 1 stalk fresh lemongrass, in pieces (2 in.)
- 9 baby bok choy, cut in half
- 2 oz fresh shiitake mushrooms, in pieces
- 12 fresh sea scallops, large (U10)
- salt, to taste
- ground black pepper, to taste
- 1 tbsp oil
- 4 tbsp unsalted butter
- green onions, sliced on the bias, to serve
- Nutrition
- per 1 portion
- Calories
- 2000 kJ / 478 kcal
- Protein
- 21 g
- Carbohydrates
- 32 g
- Fat
- 30 g
- Fibre
- 3 g
In Collections
Alternative recipes
Lobster Bisque
1h 50min
Basil Pesto
10min
Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™)
40min
Cream of Crab Soup
45min
Stuffed Cabbage Parcels (Emerald Red Jade Bags)
1h
Shrimp Cakes
30min
Mushroom Risotto
30min
Asian Peanut Sauce
1h 20 min
Mixed Seafood with Tomato and Herb Sauce
30min
Fish Carnitas
20min
Shrimp Creole with Carolina Rice
50min
Basil Pesto (TM5/6 Metric)
10min