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

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

3.5 4 ratings

Prep. 10 min

Total 14 h 10 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Cook Like a Chef 12 Recipes
United States

You might also like...

Cioppino

55 min

Mussels in Spicy Tomato Sauce

45 min

Chicken Drumettes with Beer Sauce

55 min

Avocado Coconut Ice Cream

8 h 15 min

Crown Roast of Lamb

1 h 40 min

Sweet and Sour Pork Ribs (TM5 Metric)

30 min

Korean Beef Sauté

1 h 25 min

Crab Stuffed Lobster Tails

50 min

Mixed Seafood with Tomato and Herb Sauce

30 min

Strawberry, Pineapple Shrimp Cocktail

50 min

Firecracker Pearl Rice Meatballs

2 h

Grilled Korean Short Ribs with Apples

4 h 35 min