Method

1. Clean and pat dry french scallops
2. Marinate the scallops with salt
3. Pan fry the scallops for about 2 minutes each side. Set aside
4. Blanch broccoli in boiling water (add salt and oil to water)
5. Put broccoli in cold water to stop cooking. Drain and set aside.
6. Mix oyster sauce, light soy sauce, hua tiao wine, corn flour and water in a bowl.
7. Heat wok with oil. 
8. Add garlic and fry till fragrant. 
9. Add blanched broccoli and scallops and sauces to the wok. 
10. Add XO sauce. Stir and mix well.
11. Ready to serve. Eat while it’s hot.