Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

6 scallops (fresh or frozen), about 160 gm
salt, to taste
pepper, to taste
1/2 tsp Shaoxing wine
160 gm green beans
1 stalk celery, about 90 gm
1/2 tsp minced garlic
4 Tbsp salt-reduced chicken stock
2 Tbsp Lee Kum Kee XO sauce
red chilli, finely chopped, for garnish, optional
1/2 tsp corn flour / corn starch
2 Tbsp water
sugar, to taste
salt, to taste

Blanch scallops in boiling water for about 1 to 2 minutes. Don’t over cook them. Immediately drain up and wipe dry with kitchen papers. Season with salt, pepper and a dash of wine. Set aside.
Trim the green beans. Remove the tissue of celery. Rinse the vegetables and drain well. Cut into long strips. Set aside.
Blanch the green beans in boiling water for about 3 minutes. Drain and immediately soak in cold water until cold to touch. Then drain well. Set aside.
Heat oil in a wok or frying pan. Pan fry scallops over medium-high heat, until both sides are lightly brown, each side for about 2 minutes. Set aside.
Heat oil and sauté garlic over medium heat until fragrant. Make sure not to burn the garlic. Add the green beans and celery. Quickly stir fry. Pour chicken stock and combine well. Cook until the beans start to turn soft. Add XO sauce and scallops. Stir to combine well. Cook for another 1 minute. Add thickening and cook to preferred consistency. Serve immediately.