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Pan Fried Scallops with XO Sauce

by · 10 comments
Pan Fried Scallops with XO Sauce01

My family loves the umami flavour in scallops. When the scallops are stir fried with XO sauce, the whole dish is enriched with a kick of hot, producing more in-depth, sophisticated flavours that will surely make every taste bud dance. Best of all, pan-frying scallops is very simple and quick, suitable for matching with a wide variety of vegetables. I like the vegetables are just cooked, still crunchy in texture. So the whole dish is completely balanced both in texture and flavours. Oh, one more side note, I have to make a bigger portion next time when I make this dish again. The whole dish was gone within a few minutes.

Pan Fried Scallops with XO Sauce (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Lee Kum Kee XO Sauce01

Lee Kum Kee XO Sauce02

  • 6 scallops (fresh or frozen), about 160 gm
  • salt, to taste
  • pepper, to taste
  • 1/2 tsp Shaoxing wine
  • 160 gm green beans
  • 1 stalk celery, about 90 gm
  • 1/2 tsp minced garlic
  • 4 Tbsp salt-reduced chicken stock
  • 2 Tbsp Lee Kum Kee XO sauce
  • red chilli, finely chopped, for garnish, optional
  • 1/2 tsp corn flour / corn starch
  • 2 Tbsp water
  • sugar, to taste
  • salt, to taste
Pan Fried Scallops with XO Sauce Procedures

  • Blanch scallops in boiling water for about 1 to 2 minutes. Don’t over cook them. Immediately drain up and wipe dry with kitchen papers. Season with salt, pepper and a dash of wine. Set aside.
  • Trim the green beans. Remove the tissue of celery. Rinse the vegetables and drain well. Cut into long strips. Set aside.
  • Blanch the green beans in boiling water for about 3 minutes. Drain and immediately soak in cold water until cold to touch. Then drain well. Set aside.
  • Heat oil in a wok or frying pan. Pan fry scallops over medium-high heat, until both sides are lightly brown, each side for about 2 minutes. Set aside.
  • Heat oil and sauté garlic over medium heat until fragrant. Make sure not to burn the garlic. Add the green beans and celery. Quickly stir fry. Pour chicken stock and combine well. Cook until the beans start to turn soft. Add XO sauce and scallops. Stir to combine well. Cook for another 1 minute. Add thickening and cook to preferred consistency. Serve immediately.
Pan Fried Scallops with XO Sauce02

  • If using frozen scallops, make sure the scallops are completely thawed in fridge or at room temperature before cooking. By blanching the thawed scallops, it helps remove the frozen smell as well.
  • Don't ever over cook the scallops. The texture becomes tough otherwise.
  • Immediately soak the blanched beans in cold water. The beans will retain the fresh green colour by doing this.


  1. Love XO sauce. I just finished my last bottle of xo sauce! Ate them with steamed buns ;-)
    Wish I still had some left to make this stir-fry. It looks so very tempting with succulent scallops.

  2. I have wanted to buy this LKK XO sauce for a long time but it is quite pricey. I am giving in....:P

  3. The XO sauce is indeed good, especially it goes well with most kinds of seafood !

  4. Probably can't express enough how I love this dish; I even have the XO sauce homemade : ).

  5. This is a luxurious dish with the XO Sauce, and much cheaper to cook at home rather than to order it outside :)

  6. Hi Christine
    I wonder why I could never succeed making this pan fried scallops..
    How did you do it? I'll try again for sure and this time I'll refer to your recipe as my guide :)
    Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called ?
    Your pics should be on the Food Porn home page, that's for sure!

  7. @Solid and Simple Blog:
    The key to pan-frying scallops is using medium to high heat. Make sure not to over cook them.

  8. @Carole
    Oh great, thanks for your link love.

  9. this looks amazing! i have yet to attempt making XO sauce. love your delicious-looking blog!

  10. Thank's a lot madam for sharing your great recipe. I am a domestic Helper here in Hongkong,7 years in service with my employer.They loved and like me especially my cooking skills🥰. God Bless you mam!🙏