Dale Talde'S Grilled Scallops With Xo-Pineapple Fri

Name: Dale Talde'S Grilled Scallops With Xo-Pineapple Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons peanut oil, separated; 2 eggs, beaten; 1/2 small pineapple, peeled, cored, and chopped; 1/2 small onion, diced; 3 tablespoons scallion, chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, peeled and minced; 2 cups cooked brown rice; 1 tablespoon soy sauce; 1 teaspoon XO sauce, such as Lee Kum Kee brand; 1 teaspoon fish sauce; 1 teaspoon plus 1 tablespoon chili oil, separated; 12 scallops, trimmed; 1/2 teaspoon salt, separated; 10 long beans, trimmed and cut into 1-inch pieces; 1 tablespoon sweet soy sauce; 2 tablespoons fresh cilantro, chopped

Servings: persons

3 teaspoons peanut oil, separated
2 eggs, beaten
1/2 small pineapple, peeled, cored, and chopped
1/2 small onion, diced
3 tablespoons scallion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 cups cooked brown rice
1 tablespoon soy sauce
1 teaspoon XO sauce, such as Lee Kum Kee brand
1 teaspoon fish sauce
1 teaspoon plus 1 tablespoon chili oil, separated
12 scallops, trimmed
1/2 teaspoon salt, separated
10 long beans, trimmed and cut into 1-inch pieces
1 tablespoon sweet soy sauce
2 tablespoons fresh cilantro, chopped

1
Heat 1 teaspoon of the peanut oil in a medium saute pan over medium heat. Add the eggs and cook, stirring, until firm. Remove the eggs from the pan and set aside.
2
Add another 1 teaspoon peanut oil to the pan. Add the pineapple, onion, scallion, garlic, and ginger and saute for 2 minutes. Add the rice and stir to coat and heat the rice, 2 to 4 minutes.
3
Season the soy sauce, XO sauce, fish sauce, and 1 teaspoon chili oil, then add the eggs to the rice.
4
Season the scallops with 1/4 teaspoon of the salt.
5
Heat the remaining 1 teaspoon peanut oil in a saute pan over medium-high heat. Add the long beans with 1/4 cup of water, then cover them to steam. Cook until crisp-tender. Season with sweet soy sauce and the remaining 1/4 teaspoon salt.
6
Heat a medium saute pan or grill over medium-high heat. Add 1 tablespoon chili oil, then the scallops, and cook them to medium, turning once, about 2 minutes.
7
To assemble, pile the rice on a large plate. Top with the long beans, then the scallops. Sprinkle with cilantro and serve.

773

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 teaspoons peanut oil, separated, 2 eggs, beaten, 1/2 small pineapple, peeled, cored, and chopped, 1/2 small onion, diced, and more.

Yes, Dale Talde'S Grilled Scallops With Xo-Pineapple Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dale Talde'S Grilled Scallops With Xo-Pineapple Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions