Chinese Scallops with XO Sauce
Prepare the barbecue for direct cooking over high heat (230°C to 290°C) with a Weber Griddle Pan or Weber Ware Frying Pan.
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Cooking tools:
- Grill
- Griddle
- Spatula
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 2 tbsp tablespoons peanut oil
- 1 lemon, halved
- 150 g grams scallops (no shell), roe removed
- 1 x 2cm ginger, peeled, sliced
- 4 spring onions, sliced into 2cm batons
- 100 grams snow peas, trimmed, roughly chopped
- 2 garlic cloves, sliced
- 5 ½ tbsp tablespoon Shaoxing wine
- 2 tbsp tablespoons XO sauce, divided
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