Smoked Duck Scallops with XO Sauce – XO酱熏鸭扇贝

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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  • Servings: 2

  • Time: 8 min

  • Skill: Easy


  1. 6 large scallops

  2. 1 smoked duck breast

  3. 120g medium size asparagus

  4. Chopped spring onions for garnish

  5. 1 tbsp Lee Kum Kee Seafood XO sauce

  6. 2 tbsp oil

  7. Pinch of salt and black pepper


  1. 5 tbsp water

  2. 1 tbsp Lee Kum Kee soy sauce

  3. 1 tbsp hua tiao wine

  4. 1 tbsp Lee Kum Kee premium oyster sauce

  5. 1 tsp sugar

  6. 1 tbsp ginger juice


  1. Remove woody stems from 120g medium size asparagus

  2. Cut 12 slices from 1 smoked duck breast

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

  4. Secure it with a toothpick

  5. Repeat it for all 6 scallops

  6. Heat 2 tbsp oil in a wok pan

  7. Add asparagus

  8. Season with pinch of salt and pepper

  9. Stir fry for 2-3 mins

  10. Remove and set aside

  11. Add scallops to wok

  12. Season with black pepper

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

  14. Remove and set aside

  15. Lay the asparagus on a plate

  16. Place the cooked scallops on top

  17. Add 5 tbsp water to a clean wok,

  18. 1 tbsp Lee Kum Kee soy sauce,

  19. 1 tbsp hua tiao wine,

  20. 1 tbsp Lee Kum Kee premium oyster sauce,

  21. 1 tsp sugar,

  22. and 1 tbsp ginger juice

  23. Cook till it starts to boil and thicken slightly

  24. Drizzle sauce over scallops

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

  26. Garnish with chopped spring onions

  27. Remove the toothpicks and serve