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Scallops and Marrow XO Sauce

Scallops and marrow XO sauce.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial and FOH.

XO Sauce


  • 6-8 oz. Dried scallops
  • 6-8 oz. Dried shrimp
  • 4-6 oz. Prosciutto
  • 6-10 ea. Thai chilies
  • 8-10 ea. Garlic cloves
  • 3 ea. Shallots, whole
  • ½ cup Soy sauce
  • 1 cup Vegetable oil


  1. Place dried scallop and shrimp in separate containers and pour over boil hot water. Just enough to cover. When soft, set aside liquid and chop or grind in a mortar and pestle. Slice prosciutto into like sized pieces. Set everything aside.
  2. Mince garlic, chili, and slice prunes and shallots thin.
  3. Sauté garlic, chili, and shallots, add rest of ½ cup oil and bring up to temp. Add scallops, shrimp, prosciutto and prunes. Sauté/shallow fry for 3-4 minutes. Add the liquid from reconstituting the shrimp and scallops. Add more oil if the ingredients aren’t covered. Cook down on a simmer 45 min-1 hr low and slow. This sauce is meant to be oily. Don’t be afraid. It’s like a chunky umami chili oil.
  4. Render 2-3 large pieces of bone marrow or 5-6 small. Place the sauce in the Vitamix with the roasted bone marrow and fat. Discard bones. Blend until fine consistency. Sear scallops and top with bone marrow xo sauce.