Chinese Scallops with XO Sauce

  • Prep Time
    10 mins
  • Cook Time
    12 mins
  • Difficulty
  • Servings
    3 - 4
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 2 tablespoons peanut oil
  • 1 lemon, halved
  • 150g scallops (no shell), roe removed
  • 2cm ginger, peeled, sliced
  • 4 spring onions, sliced into 2cm batons
  • 100g snow peas, trimmed, roughly chopped
  • 1 ½ tablespoons Shaoxing wine
  • 2 garlic cloves, sliced
  • 2 tablespoons XO sauce, divided


There is so much to love about scallops paired with XO sauce. XO sauce is a Hong Kong condiment containing dried shrimps, scallops, chillies and spices. When you’re diving into this dish, make sure you get a fork-full of scallop, ginger, spring onion and snow pea for the full in-mouth flavour experience.

Step 1
Prepare the barbecue for direct cooking over high heat (230°C to 290°C) with a Weber Griddle Pan or Large Frying Pan.

Step 2
Once the barbecue has preheated, add the peanut oil to the pan and place the lemon halves on the cooking grill over direct high heat. Add the scallops to the pan and sear over direct high heat, with the lid closed, for 1 ½ minutes. Using a spatula, flip the scallops over and continue to cook for a further minute. Place the scallops onto a plate and set aside until required, leaving the pan on the barbecue.

Step 3
Add the ginger, spring onion batons, snow peas, garlic, Shaoxing wine and 1 tablespoon of the XO sauce to the pan. Sautee over direct high heat for 3 to 5 minutes, keeping the barbecue lid closed as much as possible, until the spring onion and snow peas have cooked to your liking. Remove the lemon halves from the barbecue once caramelised.

Step 4
Add the scallops back to the pan and spoon a small amount of the remaining 1 tablespoon of XO sauce on top of each scallop.

Step 5
Remove the pan from the barbecue and place onto a heatproof surface. Finish with a drizzle of caramelised lemon juice and serve immediately.