Pan Seared Scallops with XO Sauce – Delishar

If you are looking for a dish that will impress, this is the one. These big, fat, and juicy scallops topped with XO sauce makes perfect appetizers or as part of a multi-dish meal. This dish took me less than 15 minutes to put together, and it was swept of the plate even faster than I can finish plating my entrée. I have to admit that I found it hard to sneak a few scallops for myself while I was plating it. 

Seared Scallops with XO sauce

There is something about XO sauce that makes one wooo and ahhh. I always think of it as the Asian style truffle, just not as pricey, it is also known as the ‘Caviar of the Orient’ . For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket.

The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious. The husband was talking to me during dinner, and the casually popped one of these babies into his mouth. Then he went silent, and his eyes closed as he savoured the sweetness of the caramelised scallops, the savoury goodness of the XO sauce, and then the bite of the scallions sets in. It’s almost like a party in the mouth, and I for one didn’t want the party to end. 

Don’t forget to take part in the $100 Tangs Gift Card Giveaway!! Click on this link to go to the giveaway page.


Pan Seared Scallops with XO Sauce


Serves 2-3 as appetizer

  • 6 large scallops thawed overnight in fridge if frozen
  • 1/2 tsp curry powder
  • Salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp seafood XO sauce or regular XO sauce
  • 1 wedge of lemon
  • Chopped spring onions to garnish
  • Pat dry scallops.

  • Season with salt, pepper, and curry powder on both sides.

  • Heat pan on medium high heat, add oil and butter.

  • When butter is melted, place scallops in and allow to sear for 2 minutes each side.

  • Place scallops on plate, spritz a little lemon juice on scallops.

  • Add a dollop of XO sauce on each scallop and garnish with spring onions.

  • Serve immediately.

XO scallops 3

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Sriracha Lime Scallops – Delishar

I am so excited to share with you Corningware new range of non-stick Retroflam cookwares. Yes, that’s right, non-stick. 🙂 I’m sure we are all familiar with Corningware. When mentioned, the first thought would be their pyroceram cookwares that is possibly passed down to you from your mom or grandma. That being said, you know Corningware’s quality cookwares are built to last.


When I attended the Retroflam launch event, I was blown away by the beauty of the cookwares! Not to mention that they made it in my favourite colours, Green Emerald and Red Ruby. The new non-stick cookware is manufactured in Korea, with 5 layers of coating made from quality cast aluminium, black titanium, and sparkling pearl ceramic coating on both the interior and exterior of the cookware. 

The ceramic coating allows for  heat conductivity to up to 400 degrees Celsius! That is some serious heat there! No more worrying about harmful chemicals discharge while using non-stick pan on high heat!  Additionally, the coating is highly scratch resistant making it even more durable. The materials of the product ensures energy efficiency while cooking. Aluminium being an excellent heat conductor, and titanium provides a solid non-toxic, non-porous, and non-reactive base. 



We all have our fair share of experience with scratched pots and pans with it’s coating peeling off after some usage. And worries about chemicals like  PFOA (perfluorooctanoic acid) getting into our food. Which is highly debated to be harmful to our health if exposed to it overtime. Don’t have to worry about that with these gorgeous cookware!  The pearl ceramic coating on the Retroflam is cured on the interior and exterior of each cookware with nano technology, and is naturally inert and non-reactive to acidic and alkaline food, free from toxic chemicals such as PFOA, cadmium and lead. Yay to healthy cooking for my family!

What about the non-stick functionality that it promises? I can only say that I am utterly impressed! My food GLIDES on the pan, and there was no need for me to scrape off the bottom of the pan while I was deglazing it with wine. All the goodness simply dislodge as the wine bubbles in the pan, and melt away into the sauce. Cleaning was absolutely a breeze, especially since the exterior is also made with the same pearl ceramic coating. The ease of cleaning due to the superior non-stick quality makes doing the dishes so much more fun! 


The base of the pan is specially designed with radiating grooves to allow for even distribution of heat, promising evenly cooked food. No more hot spots leading to burnt and undercooked food, especially when pan-frying or searing!  

I put the pan to the test by pan-searing some scallops which requires high heat, even surface, and even heat distribution to achieve a nice sear. Each scallop was beautifully seared with an even gorgeous crust on both sides. I am honestly impressed with the performance of the cookware. Definitely seeing myself making more delicious food with it! Let’s take a look at how this super simple dish was made.


Melt butter with some oil in pan over high heat. Can you see the how the pan sparkles? I’m bedazzled! 


As the bubbles starts to subside, add scallops that’s pat dry, and seasoned with salt and pepper. Let it cook without touching it for 1 minute to 1.5 minutes before checking.


Carefully flip, and allow the other side to cook for another minute. Isn’t it gorgeous?


My cheeky little one came to peek and watch me cook. She kept asking if she could have one now. Eventually, I made another batch without the sriracha so the little ones can enjoy too. 


Deglaze with wine, and a little squirt of Sriracha. Swirl it around the pan a little, then remove from heat, and spritz in the lime. Garnish with chopped cilantro and serve.

Usual price for Corningware Retroflam starts from $109 and is available at leading department stores listed here.


The generous folks from World Kitchen would like to giveaway 2 sets of Corelle Diningware worth $222 to 2 lucky readers! Each winner will be entitled to 1 set of Corelle (Apricot Grove) dinnerware as shown in the picture above. To take part in the giveaway, simply follow the instructions on the giveaway widget below.

a Rafflecopter giveaway

*This giveaway ends on Friday, Nov 11, 2016 at 11:59 p.m. Singapore time (GMT+8). Each winner will be entitled to 1 set of Corelle (Apricot Grove) dinnerware. There will be 2 winners selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to collect the prizes from World Kitchen (Asia Pacific) Pte Ltd at 238A Thomson Road, #25-09/10, Novena Square Tower A, Singapore 307684. As such, this contest is opened to Singapore entrants only.

Sriracha Scallops 2

Sriracha Lime Scallops


Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

  • 6 large scallops pat dry
  • 1 tsp high smoke point oil I used olive
  • 1-2 tsp butter
  • 1/4 cup dry white wine
  • 1 tsp sriracha or to taste
  • Lime juice to taste
  • Salt and pepper
  • Chopped cilantro to garnish
  • Season scallops with salt and pepper.

  • Heat pan on high with butter and olive oil.

  • When oil is hot and bubbling of butter starts to subside, add scallops.

  • Allow to cook without touching for 1-1.5 minutes before checking.

  • Carefully flip and allow to cook for another minute.

  • Add wine and sriracha sauce to deglaze.

  • Swirl it around and allow to reduce a little (it’ll be quick!)

  • Remove from heat, and spritz in lime juice.

  • Garnish with cilantro and serve.

Make sure the scallops are properly pat dry!


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Broccoli with Bay Scallops – Delishar


As I was looking through my posts on my dashboard, I found some recipes that was stashed in my draft folder. This is one of them. Not sure why I didn’t post it 2 years ago. Lol! But it is still a recipe that I make every now and then. So I thought, why not share it with all of you! 

Browsing through my older recipes and posts, I see how I have evolved as a cooking blogger. At one point, I thought I should just redo all my older posts. The ones when I first started out blogging. My pictures are terrible. haha! I’m not saying that they are excellent now. I’m still learning, but my food photography skills have definitely improved. 

I’ve been blogging for about 3.5 years now, and I’ve enjoyed this journey tremendously. I’ve learned a lot along the way, met many awesome foodies and fellow bloggers, I have learned not to beat myself up if things are the way I want it to be, and to let go. I’ve learn to have fun, laugh at my mistakes, appreciate feedback and critics, and also be grateful for all the encouragement and support shown. And with all these, I decided to leave my old posts as it is. It document how Delishar has developed, it’s authentic, and it will continue to show how Delishar will evolve in future.

Broccoli with Bay Scallops


  • 1 head of broccoli cut into florets
  • 1 small carrot sliced
  • 1 clove garlic minced
  • 6 slices of old ginger
  • 16-18 pieces bay scallops
  • 2 tbsp soy sauce
  • 1 tbsp chinese cooking wine or sherry
  • 1 tsp sugar
  • 1/4 cup chicken stock
  • Salt and pepper to taste
  • Peanut or canola oil
  • 2 tsp corn flour + 1 tbsp water corn starch slurry
  • In a bowl, mix soy sauce, sugar, wine, and chicken stock together.

  • Pat dry scallops and season with salt and pepper.

  • Heat a frying pan on med high, add cooking oil.

  • When oil is shimmering, sear scallops on both sides.

  • Side scallops aside.

  • Add a little more oil of pan is dry, stir-fry garlic and ginger until fragrant.

  • Add carrot and stir fry for 30 seconds.

  • Add broccoli and stir-fry for a minute.

  • Pour in sauce mixture, and bring to boil.

  • Drizzle in corn starch slurry while stirring to thicken sauce.

  • Remove from heat and serve topped with seared scallops.

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Browned Butter Seared Scallops with Cauli-couscous & Pumpkin Puree (Keto, Paleo, Whole 30) – Delishar

While grocery shopping, I saw some really pretty wild caught scallops that inspired this meal. I was planning to make pumpkin soup but quickly deviated from the original plan to make this ultra luscious and velvety pumpkin puree instead. So glad I did it though! I swear it was so delish and so easy to put together too! To pair, I made a low-carb version of couscous made using cauliflower and seasoned it with fresh herbs with a touch of citrus. The star of the meal is the sweet, meaty, and tender pan-seared scallops drizzled with browned butter that we can’t stop eating! 

I know, I know… Keto folks will start saying that pumpkin is high in carbs. However, as with all ingredients, it’s all about the serving size. This recipe works out to be about 12g of total carbs, bearing in mind serving size. Do watch your serving size: 50g (1/4 cup) of pumpkin puree, 100g (1 cup) cauliflower couscous, and 125g scallops = Total Carbohydrates: 12.26 g, and 3.2 g Fiber. We had leftover pumpkin puree & cauliflower couscous from this recipe for me to have lunch the next day. 

This recipe consists of 3 different recipes/dishes put together. The pan-seared scallops with browned butter sauce, the silky pumpkin puree, and the lemon parsley cauliflower-couscous. Feel free to deconstruct it and pair it with something else that you fancy. 

The cauliflower couscous works very well as a staple on its own. Pairs beautifully with any kind of protein, especially seafood. Don’t be intimidated by the use of Xanthan Gum in this recipe. The Xanthan gum helps bind the puree together and give it a silky gooey texture. It’ll work without Xanthan as well. This is my kind of perfect low-carb meal and the colours on the plate are just visually very appealing! 

Browned Butter Scallops on Cauli-couscous & Pumpkin Puree


Pumpkin Puree

  • 500 g pumpkin peeled and seeded (Butternut if you aren’t concern about carb count)
  • 1/4 tsp Xanthan gum optional
  • Salt to taste

Lemon Parsley Cauli-Couscous

  • 500 g Cauliflower
  • 3 tbsp chopped italian parsley
  • 1-2 tbsp lemon juice
  • Zest of 1 lemon
  • 2 tbsp olive oil

Pan Seared Scallops

  • 500 g Wild Caught Large Scallops
  • 2 tbsp olive oil
  • Salt & Pepper to taste
  • 3 tbsp butter for browned butter

Pumpkin Puree

  • Slice pumpkin into thin slices and steam over high heat for 10 minutes until soft and tender.

  • Drain any excess liquid and transfer to blender.

  • Season with salt, add Xanthan gum and blend until pureed.

  • Pour the puree through a sieve to remove larger lumps.

  • Use a spoon to push the puree through the sieve.

Lemon Parsley Cauli-Couscous

  • Clean cauliflower, remove stalk, and separate into florets.

  • Using a food processor, process florets into the size of couscous.

  • Heat pan on high heat with oil.

  • Stir-fry cauliflower until dried and slightly brown. (About 8 minutes)

  • Season with salt and black pepper.

  • Remove from heat, stir in chopped parsley, lemon juice, and 1-2 tsp lemon zest.

  • Save some lemon zest for garnish later.

Pan Seared Scallops

  • Pat dry scallops with kitchen towel.

  • Season generously with salt and black pepper.

  • In a pan over medium-high heat, add olive oil.

  • When oil is heated, add scallops on by one, taking care not to overcrowd the pan.

  • You might have to work in batches.

  • Allow to cook for about 2 minutes untouched. This will give the scallops a golden crust.

  • Flip and cook for another 1-2 minutes, do not over cook it.

  • In another smaller clean pan, melt butter over medium heat.

  • Allow to cook until slightly browned and smell nutty.

  • Remove from heat immediately and transfer into a bowl.

Putting it together

  • Ladle the puree on the plate, using the back of the ladle to spread the puree in a circular motion.

  • My ladle is small about 1/4 cup.

  • Top with cauli-couscous & scallops.

  • Spoon browned butter over scallops.

  • Garnish with reserved lemon zest.

Xanthan helps bind the puree and give a more gooey texture. But this is absolutely optional.
Paleo & Whole 30: Strain the browned butter to remove milk solids. This will give you browned ghee.
Keto: Watch serving size 50g of pumpkin puree, 100g cauliflower couscous, and 125g scallops =
Total Carbohydrates: 12.26 g, 3.2 g Fiber

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