Recipes -
Fine Dining

Grilled Scallops With White Wine & Plum Sauce


Scallops (with shells) 8


Lee Kum Kee Pure Sesame Oil  15g
Lemon 1/2 (for juice)

Sauce Mix

White wine 15g
Chopped Dill  30g
Shallot 1/2, finely chopped


1 Clean scallops and their shells thoroughly. Mix together the ingredients for the marinade, add the scallops and set aside for 15 minutes.
2 Mix the Lee Kum Kee (Professional) Premium Light Soy Sauce and Lee Kum Kee (Professional) Plum Sauce with the white wine, chopped dill and shallot as a dipping sauce. Set aside.
3 Barbecue scallops until they are well cooked. Serve in the shells and spoon over a little of the dipping sauce over each one.


1 Fusions of Oriental and Western ingredients make this dish special!
2 Having Light Soy Sauce and seafood together helps enhance freshness.
3 White wine is usually used for cooking seafood, which helps add additional fragrances; and Plum Sauce gives a last finishing touch. Perfect match!
Serves   2-4 
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