Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)
TM5 TM6

Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)

5.0 (1 rating)

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
Fiber
3 g

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