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Chef Marvin Palomo

Courtesy of Chef Marvin Palomo

Scallop Kinilaw with XoXo

Chef Marvin Palomo won the Fine Dining Lovers Food for Thought Award award for the North America Region.

09 November, 2020
Average: 3 (39 votes)

Type of dish

serves for


total time

0 HR 20 MIN


Coconut milk
250 ml
20 g
1 bunch
XoXo sauce
1 Table Spoon
Heirloom tomatoes
Lime of Jalisco
20 g
Fish sauce
1 table spoon
To garnish
Thai Basil

Marvin Palomo is chef de cuisine at 7 Enoteca in Toronto. He started a business selling his own XO Sauce (XOXOsauce), which he learned how to make in Hong Kong. His aim was to create a concept where he was able to do something he was passionate about, but at the same time give back to the community. So each month a percentage of his profits is donated to a different charity. This recipe is his version of a 'kinilaw', which is a Filipino-style ceviche using fresh Canadian scallops and Palomo's own XoXoSauce. Follow the steps and learn how it's done.



Step 01

Dice scallop

Courtesy of chef Marvin Palomo

Dice scallop.


Step 02

marinate scallop lime ginger salt

Courtesy of chef Marvin Palomo

Marinate and slighty cook scallop with lime zest, lime juice, grated ginger and a pinch of salt.

Step 03

Coconut XoXo sauce

Courtesy of chef Marvin Palomo

For Coconut XoXo sauce 

Mix the coconut milk, 1 tablespoon of Xo sauce, chopped chives, brunoise shallot and fish sauce together. 


Step 04


Courtesy of chef Marvin Palomo


Place marinated scallop on shell or bowl.


Step 05

coconut sauce on scallop

Courtesy of chef Marvin Palomo

Spoon over 'Coconut Xo sauce'


Step 06

tomato on scallop

Courtesy of chef Marvin Palomo

Thinly slice heirloom tomato and place on top of the scallop.


Step 07

garnishing dish

Courtesy of chef Marvin Palomo

Garnish with thai basil, coriander, and chives.

Step 08

finish with olive oil

Courtesy of chef Marvin Palomo

Finish with olive oil.

Step 09

Scallop kinilaw with XoXo

Courtesy of chef Marvin Palomo

The final dish.

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