One of the easiest recipes and a real crowd-pleaser. Mix this up with the peanut x spring onion combo for a real treat.
Bit different from your regular scallops and X.O – the addition of the bean thread vermicelli and the black fungus add some fun textures that keep you coming back from more.
I have used my chilli crisp in this recipe for that added spice too. Find the chilli crisp recipe here.
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Grilled scallops with X.O sauce
An easy crowd pleaser. This grilled scallops with X.O is a bit different from your traditional. The addition of the bean thread vermicelli and black fungus will have you diving in for more.
Ingredients
- 1 small bunch bean thread vermicellli
- 2-3 pcs dried black fungus , rehydrated
- 6 scallops in shell
- 1 tbsp chilli crisp
- 1 tbsp X.O sauce
- ½ tsp soy sauce
- ½ tsp sesame oil
- pinch white pepper
To serve (optional)
- fried shallots
- coriander
Instructions
- Pat the scallops dry with a paper towel and put to the side.Soak the bean thread vermicelli for 5 minutes to soften.Finely chop the rehydrated black fungus into strips.
- You'll have to be a little quick because you don't want the bean thread to get too soft. In a pan on medium heat, add in some oil, then the black fungus. Add in the X.O, and the chilli crisp. Mix to stir in. Add in the bean thread vermeclli with the soy sauce ,white pepper and sesame oil. Stir enough to heat up the bean threads and remove from the heat.
- Turn on your oven grill.Lightly oil the scallops. Place the scallops in the top rack of the grill for 90 seconds.
- Remove the scallops from the grill and let them cool slightly. Be careful the shells will be very hot!Top with the X.O bean thread combo and you're done!