Stir-fried noodles with seared scallops and XO sauce (XO醬帶子炒麵) is an easy to make dish exploding with flavours.
Scallop is naturally sweet, tender and delicate in flavour. It has a taste similar to lobster and crab but with a firmer texture.The orange (female) or grey-pink (male) shape attached to it is known as the coral or roe, which has a more robust flavour. The combination of the two makes a very attractive presentation. Frying in a wok or a pan (or grilling) is the easiest way to cook scallops, but make sure you do not overcook them as they will dry out and become tough.
XO sauce is a spicy seafood sauce from Hong Kong. It may be used in stir fry and also as a dipping sauce. Despite its name, it has nothing to do with XO cognac. It is named XO so as to evoke a sense of luxury highlighting its expensive ingredients such as dried scallops. You can buy XO sauce in Asian supermarkets, but I suggest making it at home. I usually make a lot and keep it in the refrigerator.
Scallops may be substituted by other seafood in this recipe, e.g. prawns or fish which has firm texture and holds the shape during frying
Ingredients
- 10 scallops including the carol
- 300g home-made Chinese alkaline noodles or egg noodles (or 200g dried egg noodles)
- 5 tbsp groundnut oil
- 50g ginger, finely julienned
- 150g bean sprouts
- 2 spring onions, cut into sections
- 3 tbsp XO sauce
- 1.5 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp roasted sesame oil
- finely julienned spring onions for garnishing
For the marinade:
- 1/2 tsp ginger puree
- 1 tsp sake or rice wine
- Salt and pepper to taste
- 1 tsp groundnut oil
For the XO sauce:
- 60g dried scallops, soaked for a couple of hours, shredded into fibres
- 60g dried shrimps, soaked for an hour
- 200g long red chillies (deseeded)
- 50g ginger
- 50g garlic
- 50g shallots
- 2 tsp salt
- 2 tsp sugar
- 300ml vegetable oil
Instructions
- For the XO sauce, blend all ingredients in a food processor, except the dried scallops, until they are coarsely chopped. Put everything including the dried scallops into a heavy based pot, and cook under low heat for about an hour, or until the sauce loses its rawness, turns deep red and becomes jammy. Remove from heat and let it cool. Reserve 3 tbsp for this recipe. Transfer the rest to a clean jar, and keep it in the refrigerator for later use.
- Marinate the scallops for a couple of hours. Heat a wok over high heat and add 1 tbsp of oil. Pat dry scallops with kitchen paper and add them to the wok. Do not move scallops around and resist the urge to turn them too soon. Wait until they form a brown caramelised crust. This will take about 2 minutes. Turn the scallop over and cook for a further 1-2 minutes. Mix in 1 tbsp of the XO sauce and stir fry for 1/2 minutes. Check seasoning. Set aside. Clean and dry the wok.
- Boil noodles in plenty of simmering water until it is slightly under-cooked (or according to packet instructions if you are using dried noodles). Rinse in cold water and drain thoroughly. Toss it with 1 tbp of oil.
- Heat the wok over high heat and add the remaining 3 tbsp of oil. Add ginger and fry until fragrant. Then add the cooked noodles. Stir fry for a few minutes. Mix in the remaining XO sauce, soy sauce, sugar, bean sprouts and spring onions, and stir fry for another min. Adjust seasoning with soy sauce. Finally add sesame oil and mix well. Divide the noodles between two plates. Place the scallops on top, and garnish with some finely julienned spring onions.
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