Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)

Jalapeño XO Sauce

• 3 oz dried scallops
• 3 oz dried shrimp
• 11 oz shaoxing rice wine
• 6 oz garlic cloves, peeled
• 6 oz jalapeño chilies, de-stemmed, sliced (2 in.)
• 6 oz Fresno chilies, de-stemmed, sliced (2 in.)
• 18 oz canola oil
• 3 oz soy sauce
• 1 tsp salt
• 1 pinch sugar

Black Rice and Scallops

• 4 oz black rice
• 32 oz water
• ⅔ oz fresh ginger, sliced
• 1 stalk fresh lemongrass, in pieces (2 in.)
• 9 baby bok choy, cut in half
• 2 oz fresh shiitake mushrooms, in pieces
• 12 fresh sea scallops, large (U10)
• salt, to taste
• ground black pepper, to taste
• 1 tbsp oil
• 4 tbsp unsalted butter
• green onions, sliced on the bias, to serve