Scorched Cabbage, Spiced Chicken and Scallop XO Sauce

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Scorched Cabbage
Napa cabbage 1 each
Club House La Grille Korean Style BBQ Seasoning 1 cup
Lime 2
Club House Coriander Seed, Ground 1 tsp
Spiced Chicken and Scallop XO Sauce
Chicken thighs, chopped 2 piece
Scallops, dried 50 g
Shrimp, dried 75 g
Red bean paste 400 g
Oyster sauce 200 g
Thai chilis 21 g
Red shallots, peeled and minced 350 g
Ginger, peeled and finely chopped 75 g
Wine 500 g
Peanut oil 1000 g
White sugar 50 g


This recipe was created for Club House for Chefs by: Adam Hynam-Smith, Chef Owner of Dispatch Restaurant in St. Catherines.

For the Scorched Cabbage: Trim cabbage back to the heart and reserve outer leaves. Quarter the cabbage heart. Season with La Grille Korean Style BBQ Seasoning. Cure overnight. Lightly oil and char the cabbage over a grill.

For the Spiced Chicken and Scallop XO Sauce: Finely chop chicken. Soak dried prawns and scallops in wine for one to two hours. Finely chop soaked prawns. Slice or shred the soaked scallops. Mince the Thai chilis, garlic, shallots and ginger. In a heavy-based pot, heat peanut oil. Add minced shallots and ginger. Gently fry for two to three minutes. Add the garlic and lightly fry. Then add the chilis and gently fry for two minutes. Next, add dried shrimp, red bean paste and oyster sauce. Stir to combine the ingredients. Add sugar and simmer until dark and caramelized. Remove from heat and cool to room temperature. Store in an airtight container in the fridge.

For Serving: Place cabbage on a plate fanning the leaves out slightly. Garnish generously with XO sauce, coriander and herbs. Finish with lime juice and serve.

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