#FrannyCooks Recipe : Stir-Fry Scallops with XO Sauce

It has been 4 months since I started my 2015 resolution to cook more and so far, I've slowly progressed from making all sorts of egg and pasta dishes to real viands that would make my mommy proud. Hooray! :)

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A couple of weeks ago, I wanted to use up our remaining XO Sauce which was a gift from sweet fellow blogger Jeng. Since it was the lenten season, I then decided to cook Stir-Fry Scallops with XO Sauce. Not quite sure how it would turn out as I was initially planning to have prawns but the fresh scallops on the supermarket display was too good to be ignored. What I love about this dish is how easy it was to prepare and to cook. It took me less than 30 minutes from preparation to actual serving.

Paul's verdict? It was good! He gave me a two thumbs up sign for this and that made my day. After all, seeing my hubby enjoy my cooking truly means the world to me. Now, let me share this easy-peasy recipe with you!

1 pack of fresh scallops (frozen scallops are okay too but just thaw them well)
1 green bell pepper/capsicum, diced
1/2 head of garlic (about 3-4 cloves), chopped
2 tsp XO Sauce
2 tbsp cooking oil
Chinese rice wine
Salt and Pepper to taste

1) Preparation: Quickly rinse the scallops in water to remove all unwanted particles
2) Put cooking oil on the pan and wait for it to heat up
3) Saute garlic quickly till it turns a notch darker but be careful not to burn it
4) Add in the capsicums
5) Add the scallops and XO sauce
6) Drizzle a small amount of rice wine for added flavor
7) Sprinkle with salt and pepper depending on your taste
8) Let it simmer until there's about a tablespoon of liquid left
9) Bon Appetit and Enjoy!

Other #Frannycooks recipes:
Fusilli alla Genovese
Ham & Cheese Croquettes
Italian Eggplant Lasagna
Aloha Baked Pasta
Wholemeal Fusilli with Mushroom Pesto Cream
Cheezy Garlic Tuyo and Mushroom Pizza

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