Last night stopped by the Chinese Supermarket. In addition to seafood, i purchased a jar of XO Sauce. They keep the XO Sauce locked up like it is the cornerstone ingredient in the manufacturing of meth. You ask the cashier, she screams out something in Chinese, moments later, two people are inserting a key simultaneously to unlock the sophisticated alarm system. It’s all quiet impressive. XO Sauce is one of my favorite Chinese Sauces. It’s a little sweet, it has some heat and most of the flavor comes from dried scallops and shrimp,

My favorite use of the XO Sauce is when it is served in a Cantonese Restaurant over those giant steamed oysters. No oysters yesterday, we went with scallops. The dried scallop fresh scallop combo made for a wonderfully intense scallopalooza..

Scallops:

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Not so pretty:

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I added a tiny bit of things to the XO Sauce. I added a bit of shaoshing wine, a little sesame oil, a little chile oil, and some soy and oyster sauce to a pan, to heat up on the stove. I was going to throw this in the steamer but, opted to bake for about 10 minutes.

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In addition to the scallops, I made Miss A and I shrimp in the style of scampi. The shrimp were tiger shrimp about 20 pcs to a pound. Blended onions in the blender with some garlic, added to a pan of olive oil cooked for about 8 minutes, added white wine, salt packed capers and some lemon.

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