This collection of Chinese-inspired dishes comes together in a symphony of scallops with an epiphany of ‘where have you been all my life?’.
Starting with capital X extra special fried rice, this is no ordinary plate – think luxe flavours and a homage to plump, next-level Japanese Hokkaido scallops. A masterful play of wok hei delivers that perfect balance of smoky caramelisation, crispy edges and tender bites. Then, meet steamed eggs and scallops – a savoury custard that’s soul-satisfying, nostalgic and utterly addictive from the first trembling spoonful. Finally, the irreplaceable XO sauce – a spicy, umami-packed creation born in the 80s to epitomise luxury – transforms every dish it graces with its irresistible kiss of life.
Ingredients
Scallop fried rice
4 cups cooked and chilled jasmine rice
40ml peanut oil
½ onion, finely chopped
2 cloves garlic, grated
2 lap cheong, sliced
120g Jinhau ham, finely chopped
1 cup frozen peas
100g prawns (40744)
15 scallops, halved (206862)
3 eggs, beaten with 1 teaspoon sesame oil
20ml oyster sauce
20ml soy sauce (182118)
30ml Shaoxing wine
2 teaspoons sugar
½ teaspoon white pepper
2 shallots/spring onions, finely sliced
Roasted chilli, chopped
Ground toasted rice (optional)
- Coriander (optional)
Steamed egg and scallops
10 large eggs
2 teaspoons chicken bouillon powder or shiitake mushroom powder
50ml vegetable oil
White pepper to taste
800ml warm water
Scallops, diced and seared in butter
Soy sauce or mushroom soy
Sesame oil
Shallots or chives, finely sliced
XO sauce
100g dried prawns
100g dried scallops
500ml veg or peanut oil
100g Jinhua ham or substitute, very finely chopped
5 eschalots, finely chopped
50g ginger, julienned
10 garlic, finely chopped
3 shallots, very finely sliced
3 large red chillies, finely chopped
60g tomato paste
1 tablespoon gochugaru
80ml Shaoxing wine
2 teaspoons chicken bouillon powder
1 tablespoon mushroom powder
300ml water (or saved mushroom soaking water)
50ml oyster sauce
40ml soy
40g maple syrup, honey or brown sugar
1 teaspoon coriander seeds, lightly toasted and ground
2 star anise
1 stick cinnamon
Method
Scallop fried rice
Heat the oil in a wok, add the onion, garlic, lap cheong and Jinhua ham, frying until golden. Throw in the peas, prawns and scallops, tossing over high heat. Once the scallops take on a little colour, remove everything from the wok and set aside.
Bring the wok back up to temperature, add a little more oil, then pour in the eggs, scrambling until just set. Add the cooked and chilled jasmine rice and fry until each grain is evenly coated and infused with the wok hei. Stir in the oyster sauce, soy sauce, Shaoxing wine and seasonings.
To finish, toss through the shallot, roasted chilli and toasted rice.
Steamed eggs and scallops
Whisk together the eggs, bouillon, oil and pepper, gradually adding the warm water a third at a time. Make sure the water temperature is between 35°C and 45°C, as this is key to achieving a silky custard texture.
Strain through a fine sieve and pour into serving bowls or ramekins. Leave in the refrigerator for at least 1–2 hours, or overnight, to allow any air bubbles to escape. Place on a rack in a bain-marie or steamer with water reaching one-third to halfway up the sides of the dishes. Cover and steam gently for 8–10 minutes until set but still wobbly. Top with scallops and sauces to serve.
XO sauce
Soak the scallops in boiling water for about 40 minutes. Drain the scallops and pulse until shredded. Repeat with the prawns, pulsing until finely chopped.
In a separate bowl, pulse the garlic, shallots, ginger and chillies until finely chopped, but not a paste. Heat half the oil in a pan and cook the seafood and pork until deeply golden, then set aside.
In the same pan, heat the remaining oil, add the tomato paste and cook on low until rich and aromatic. Add the shallot and garlic mixture, sautéing until softened. Return the seafood mixture to the pan, deglaze with the Shaoxing, then stir in the remaining ingredients. Cook the sauce gently, stirring often, until it’s thick, intensely red and unctuous. Allow to cool and jar.
Chef's notes
Scallop fried rice
Aim for al dente rice and allow it to chill completely—this helps achieve a dry finish.
Lap cheong is a dried Chinese pork sausage with a sweet, smoky flavour, made from lean pork, fat and spices. Its signature red hue comes from red yeast rice powder.
Jinhua is a high-end Chinese cured ham, similar to jamon Iberico. A smoky piece of pancetta, Iberico or serrano makes a good substitute.
XO Sauce
XO sauce originated in the Spring Moon kitchen at the Peninsula Hotel around 40 years ago. Despite some debate over the exact location, it was created to be an extravagant and luxurious sauce, reflecting the opulence of the 1980s. The name “XO” refers to “extra old,” a term typically used for fine brandy, and the sauce was made with high-quality ingredients to match its prestigious name. While it may have started as a lavish creation, XO sauce has since become a staple, known for its rich, spicy, umami flavour.
You can buy dried scallops, but since quality is key to the magnificence of this sauce, why not dry your own? Start by patting the scallops dry and placing them in a pan. Gently sauté the scallops until cooked through, being careful not to add any colour. Take note that the scallops will expel their liquid. Pat them dry again and place in a dehydrator overnight, until the scallops are dried with a little pliability remaining in the centre. Cool and refrigerate.
For an even consistency in your XO, make sure to chop the ingredients into uniform sizes. This helps maintain a balanced texture and ensures each bite has a good mix of flavours.
Jinhau is a high-end Chinese cured ham, similar to Jamon Iberico. If you can’t find it, a good substitute would be smoky pancetta, Iberico or serrano.
The quantities and supporting flavours are flexible, so feel free to adjust to create your own personalised XO.
