Smoked Duck Scallops with XO Sauce

A true dish combined from the land, air and sea – this dish has a combination of scallops, smoked duck, over a nice serving of asparagus. Not only is it visually appealing, it tastes fantastic.
This recipe is a flavour bomb, thanks to the combination of the ingredients with Lee Kum Kee’s various sauces, primarily the Seafood XO sauce. The wonderful balance of juices from the duck fat pairs with the sweetness of the scallops makes for a whole new level of taste that’s simple to cook for a dinner date for 2 within 20 minutes!

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Ingredients

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6large scallops
1smoked duck breast
120g medium size asparagus
Chopped spring onions for garnish
1tbsp Lee Kum Kee Seafood XO sauce
2tbsp oil
Pinch of salt and black pepper
Sauce:
5tbsp water
1tbsp Lee Kum Kee soy sauce
1tbsp hua tiao wine
1tbsp Lee Kum Kee premium oyster sauce
1tsp sugar
1tbsp ginger juice

Directions

1.

Remove woody stems from 120g medium size asparagus
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2.

Cut 12 slices from 1 smoked duck breast
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3.

Wrap 1 large scallop with 2 slices of smoked duck
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4.

Secure it with a toothpick
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5.

Repeat it for all 6 scallops
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6.

Heat 2 tbsp oil in a wok pan
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7.

Add asparagus
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8.

Season with pinch of salt and pepper
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9.

Stir fry for 2-3 mins
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10.

Remove and set aside
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11.

Add scallops to wok
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12.

Season with black pepper
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13.

Brown the scallops on each side for 2-3 mins (depending on the size)
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14.

Remove and set aside
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15.

Lay the asparagus on a plate
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16.

Place the cooked scallops on top
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17.

Add 5 tbsp water to a clean wok,
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18.

1 tbsp Lee Kum Kee soy sauce,
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19.

1 tbsp hua tiao wine,
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20.

1 tbsp Lee Kum Kee premium oyster sauce,
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21.

1 tsp sugar,
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22.

and 1 tbsp ginger juice
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23.

Cook till it starts to boil and thicken slightly
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24.

Drizzle sauce over scallops
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25.

Add Seafood XO sauce on top (adjust to preference)
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26.

Garnish with chopped spring onions
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27.

Remove the toothpicks and serve
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