How to make it
Deep-fry wanton wrappers in hot oil until golden yellow and crisp. Drain.
Blanch scallops and asparagus in boiling water. Drain.
Stir-fry pine nuts in 2 tbsp oil until golden yellow. Set aside.
Stir-fry scallops, asparagus and bell pepper in remaining oil. Add abalone, sauce mix and stir well until heated through. Stir in pine nuts. Put fried ingredients on wanton wrappers and sprinkle with Lee Kum Kee XO Sauce. Serve at once.