Orzo tossed in umami XO sauce and topped with a scallop. A Chinese-Italian fusion pasta dish. XO Sauce is an iconic Chinese condiment traditionally made from dried seafood such as scallops and meats such as cured ham. It is known for its intensely rich, umami flavors.
Prepare 70g orzo according to the directions on its packet. When the pasta is 2 minutes from being done, heat up 1 tbsp XO sauce from a jar (mine is Lee Kum Kee) in another pan.
Add the cooked orzo, a tablespoon of pasta water, and toss to emulsify.
In another pan, heat up a tbsp vegetable oil on high heat. Sear 4 scallops. Flip when one side is crispy and golden
Once you flipped the scallops, baste them with chili oil. When both sides are golden-brown, they are ready. Take off the heat and set aside.
Start plating with the orzo, then the scallops and top everything with thinly sliced spring onion and shredded nori.
Excellent Post! The variety on Zaikawale is amazing — from quick snacks to elaborate festive dishes, there’s something for every occasion.
ReplyDelete