Scallop Kinilaw with XoXo | Fine Dining Lovers
Marvin Palomo is chef de cuisine at 7 Enoteca in Toronto. He started a business selling his own XO Sauce (XOXOsauce), which he learned how to make in Hong Kong.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Ingredients
- Scallops: 4
- Coconut milk: 250 ml
- Shallots: 20 g
- Chives: 1 bunch
- XoXo sauce: 1 Table Spoon
- Heirloom tomatoes
- Lime of Jalisco: 1
- Ginger: 20 g
- Fish sauce: 1 table spoon
- Thai Basil
- Cilantro
- Chives
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