XO Sauce (from Ming Tsai)

"Soak the scallops and shrimp overnight in a shallow bowl of cold water to hydrate. Strain next day.Place the sausage, garlic, ginger, scallops, shrimp, chili and wine in a food processors. Pulse until a fine mixture is formed.Add the canola oil to a heated saucepan. Add the scallop-shrimp mixture. Cook over low heat until the mixture appears dry, about 45 minutes. Serve warm or refrigerate in a closed container.The amount of services will vary depending on how much you use in your dishes. Start sparingly until you get the right taste. XO has a funky, savory, something special kind of taste.XO sauce can be purchased but is easy to make and not as expensive. XO sauce livens up many dishes such as noodles, stir fried rice dishes, vegetables, etc. Most chefs experiment, especially with the meat ingredient, and make this their own.XO sauce is a great way of adding umami, one of the 5 basic tastes."