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

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

3.5 4 rating

Prep. 10min

Total 14 h 10min

4 portions

Ingredients

Jalapeño XO Sauce

dried scallops
3 oz
dried shrimp
3 oz
shaoxing rice wine
11 oz
garlic cloves peeled
6 oz
jalapeño chilies de-stemmed, sliced (2 in.)
6 oz
Fresno chilies de-stemmed, sliced (2 in.)
6 oz
canola oil
18 oz
soy sauce
3 oz
salt
1 tsp
sugar
1 pinch

Black Rice and Scallops

black rice
4 oz
water
32 oz
fresh ginger sliced
½ oz
fresh lemongrass in pieces (2 in.)
1 stalk
baby bok choy cut in half
9
fresh shiitake mushrooms in pieces
2 oz
fresh sea scallops, large (U10)
12
salt to taste
ground black pepper to taste
oil
1 tbsp
unsalted butter
4 tbsp
green onions sliced on the bias, to serve

Difficulty

medium

Nutrition per 1 portion

Protein 21 g

Calories 2000 kJ / 478 kcal

Fat 30 g

Fiber 3 g

Carbohydrates 32 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Cook Like a Chef 12 Recipes
United States

You might also like...

Green Chili Deviled Eggs

40min

Asparagus Cream Soup

25min

Orange Curry Dressing

10min

Blood Orange Balsamic Vinaigrette

5min

Sous-vide Artichokes

55min

Gravlax

72 h 30min

Asparagus with Cashew Cream

20min

Tuna and Amaranth Patties with Cranberry Vinaigrette Salad

45min

Eggplant and Tomato Pasta

45min

Caesar Salad

30min

Shrimp Creole with Carolina Rice

50min

New England Clam Chowder

45min